Products

VERON® BA ia s Concentrated bacterial amylase for improvement of crumb softness, moistness and texture.

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

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

VERON® Soft+ ia s Classic amylase solution for crumb softness without compromising resiliency.

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® ESL ia s Classic bacterial amylase solution to obtain improved crumb softness in yeast-raised baked goods.

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

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® Amylofresh ia s Economic maltogenic amylase complex for short-shelf-life applications with improved crumb softness and “freshly baked” mouthfeel.