AB Enzymes Launches New Enzyme Solutions
ROHALASE Barley can compensate even lower malt quality by reducing the viscosity of the mash and the wort. With the help of this product the filterability is improved and haze formation is prevented.
07/11/07 AB Enzymes has launched two enzymes: one for the brewing and one for the bakery industry. Beta-glucans, pentosanes and other non-starch-poly saccharides (NSPs) are causing various technical problems in the beer production. These substances can be found in malts, adjuncts, wort and in the beer.
AB Enzymes have a solution for these technical problems: ROHALASE Barley is an enzyme complex, which degrades these undesired substances.
ROHALASE Barley can compensate even lower malt quality by reducing the viscosity of the mash and the wort. With the help of this product the filterability is improved and haze formation is prevented.
ROHALASE Barley is an excellent product to achieve a continuous production of beer even during high season and therefore a high beer quality.
Meanwhile VERON Hyperbake is the company’s new powerful dough strengthening lipase preparation, which is used to partially replace or fully substitute emulsifiers such as DATEM / SSL in bread improvers.
Using VERON Hyperbake allows formulating more economic and competitive bread improver formulations.
VERON Hyperbake ensures to obtain dry and fluffy doughs with excellent machine ability, improved dough and fermentation stability. The baking volume will significantly increase; the crumb will show an attractive regular pore structure and brighter colour. The baked goods do have a pleasant shape and appearance.
