Oct 1 2010 --- With the launch of this brand new and innovative shelf-life extending enzyme, AB Enzymes will enable bread improver companies to provide their customers with an unsurpassed quality in terms of softness, freshness and tenderness.

VERON xTender is the next generation maltogenic amylase preparation.  It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market.

 “I am very excited about this new product launch as, following the discovery of Xylanases by AB Enzymes and various other major breakthroughs, this new product marks the next major innovation milestone in our history”, says Dr. Gerald Jungschaffer, Business Unit Manager Food & Specialities at AB Enzymes.

“Thanks to our extensive enzyme and application know-how we have managed to move the benchmark for freshkeeping enzymes to a whole new level”, remarks Dr. Jungschaffer.

VERON xTender will help bread improver companies to meet the ever rising demands of their bakery customers and to support them in their key challenges which include innovation and building consumer brand loyalty as well as providing sustainable and carbon-footprint-friendly solutions.

“With VERON xTender we can finally meet our customers’ previously unmet demand for an alternative product and at the same time provide superior quality and value as well as a technically sound solution that builds on the tradition of our renowned VERON brand”, says Norman Burkardt, Industry Manager for the VERON brand at AB Enzymes.

VERON xTender is available as a single strength product, suitable for bread improvers, and is supplied in redesigned premium packaging for ease of use and increased protection during transport.

VERON xTender can easily be incorporated into existing improver formulations since it has a broad dosage range which works without any negative impact on the dough properties or processing parameters other than providing the desired shelf-life extending effect in the final baked product.

For patent reasons, Veron xTender will not be sold and must not be used in baking applications within the USA. Other restrictions may apply for which AB Enzymes is able to provide further information.