VERON

AB Enzymes Brand

Products:18

AB Enzymes offers you a wide range of VERON® baking enzymes to obtain the best results in different cereal-based industries and application segments already for 60 years! Enzymes play an essential role in modern baking technology and have done so for many years. Enzymes are key technology products in many baking improver formulations.

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VERON® 191

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® 191 ia s Concentrated fungal xylanase produces high baking volume and improved dough properties.

VERON® 292

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® 292 ia s Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, and soft and fine crumb structure.

VERON® 393

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® 393 ia s Concentrated xylanase for dry and stable dough properties even when using high dosages, high baking volume and improved performance in retarded and frozen doughs.

VERON® Special

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® Special ia s Bacterial xylanase product. Excellent baking performance and dough properties are obtained in combination with fungal amylase VERON® M4.

VERON® RL

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® RL ia s Concentrated bacterial xylanase. Performance similar to VERON® Special.

VERON® 2000

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® 2000 ia s Fungal amylase preparation with additional xylanase activities.

VERON® AX

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® AX ia s Fungal amylase product with fungal xylanase activity to obtain dry and stable dough properties in addition to high baking volume.

VERON® SX

Ingredient Name:Xylanase
Functions:Dough Regulator, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® SX ia s SX Fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structure.

VERON® Oxibake

Functions:Dough Strengthener, Enzyme
Labeling Claims:Kosher, Halal
Certifications & Compliance:Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001

VERON® Oxibake serves as a natural oxidizing system, cross-linking the protein network by creating additional disulfide links. Doughs made with VERON® Oxibake have increased dough elasticity and show increased fermentation tolerance. Products with a surface cut, such as French baguettes or German rolls, show a nice burst and open cut when baked with VERON® Oxibake.

VERON® TG

Ingredient Name:Enzyme
Functions:Enzyme, Dough Strengthener
Labeling Claims:Halal, Kosher
Certifications & Compliance:GMP, ISO 9001, Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS)

VERON® TG serves as a strong protein cross-linking enzyme. Unlike the action of oxidases, that of transglutaminase is irreversible. Doughs with transglutaminase have increased dough elasticity and show increased fermentation tolerance.

VERON® MAXIMA

Ingredient Name:Amylase
Functions:Dough Conditioner, Enzyme
Labeling Claims:Halal, Kosher
Certifications & Compliance:GMP, ISO 9001, Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS)

VERON® MAXIMA ia s provides your baking products with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry. Our new maltogenic amylase can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless possibilities to control the softness and quality of baked goods without losing resilience.

VERON® 1000

Ingredient Name:Amylase
Functions:Dough Conditioner, Enzyme
Labeling Claims:Halal, Kosher
Certifications & Compliance:GMP, ISO 9001, Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS)

VERON® 1000 ia s Bacterial alpha-amylase for the sensory and textural modification of crumb.

Knowde Brand Summary

Identification

Chemical Family: Enzymes
Enzyme Type: Amylase,
Transglutaminase,
Xylanase
Ingredient Name: Amylase,
Enzyme,
Xylanase
Technologies: Food Ingredients
Product Families: Functional Additives
Dough Conditioners & Flour Additives,
Enzymes & Starter Cultures
Food Ingredients Functions: Crumb Softener,
Dough Conditioner,
Dough Regulator,
Dough Strengthener,
Enzyme,
Mouthfeel Improvement

Features & Benefits

Labeling Claims: Halal,
Kosher

Applications & Uses

Markets: Food & Nutrition
Applications: Food
Bakery,
Convenience Foods,
Savory & Culinary
Food & Nutrition Applications: Bread,
Dough,
Pasta