VERON HF: New Exciting Application For Cost Reduction in Baking
VERON HF is used to replace 50% of the gluten used in a formulation. This enables gluten users to reduce their costs significantly.
14/03/08 Due to raw material costs increase, the baking industry is intensively looking for alternatives to reduce costs without compromising quality. AB Enzymes promotes an exciting enzyme product to reduce or even replace vital wheat gluten in baking formulations.
VERON HF is used to replace 50% of the gluten used in a formulation. This enables gluten users to reduce their costs significantly.
Norman Burkardt, Sales Support Manager of Business Unit Baking Enzymes explains: “In addition to considerable cost-savings, bakers will enjoy the product’s distinct stabilising effect on dough systems. Above all the final baked goods have an attractive baking volume with a nice break and shred.”
