AB Enzymes Launch Proteases for Biscuits and Crackers

VERON HPP is typically used to manufacture long life confectionery products. In biscuit and cracker-production VERON HPP provides reduced dough resting times, with improved dough extensibility and dough handling.

14/02/08 AB Enzymes have announced an expansion to its portfolio of products with the arrival of two new Proteases for the Baking industry.

VERON HPP is a new high performing protease preparation. VERON HPP is typically used to manufacture long life confectionery products. "In biscuit and cracker-production VERON HPP provides reduced dough resting times, with improved dough extensibility and dough handling" explains Norman Burkardt, Sales Development Manager for baking enzymes of AB Enzymes. "The final products have an improved quality, e.g. pleasant brown colour, smooth surface, round edges and products of the desired packaging size and weight."

VERON S50 is a new papain protease in powder form. VERON S50 improves the dough properties considerably. This product reduces the extension resistance. "VERON S50 optimizes the properties of baked biscuits and crackers as friability, browning, well rounded edges, smooth surface, reduced cracking, uniform weight and size for packaging" comments Dr. Gerald Jungschaffer, Business Unit Manager Baking Enzymes. "VERON S50 also enables the biscuit and cracker industry to process commercially available flours (high in protein content). VERON S50 is ideally used to replace Sodium Metabisulphite."
 
AB Enzymes is one of the world's oldest and best known Enzyme companies, who form part of the ABF Ingredients group of companies.  They offer enzymes for industrial applications worldwide with products ranging from food enzymes for bakery and beverages to enzymes for animal feed, textile technology and the pulp and paper industry.