AB Enzymes launch amylase for bread and sweet goods
VERON Amylofresh is promoted as a unique amylase with novel qualities that provides improvement in both breads and in sweet baked goods.
18/03/05 AB Enzymes has just launched a new enzyme for the baking industry. VERON Amylofresh is promoted as a unique amylase with novel qualities that provides improvement in both breads and in sweet baked goods.
According to the company, bakeries face stale bread returns of up to 20%. This number can be significantly reduced when using VERON Amylofresh – and lead to savings. However, the unique enzyme does more than just extend shelf life it also preserves freshness and – due to maintaining an incredible softness and moistness, in turn, it provides a significantly fresh taste.
The ingredient was developed mainly for use in wheat products and it also works very well in sweet dough. Amylofresh doubles the shelf life of fine baked goods like donuts, brioches and even products like cakes and muffins. In addition, the enzyme develops and maintains a delicious, luscious taste of freshness in the finished product.
