Products in Dough Conditioners & Flour Additives: Amylase

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.

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

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.

SUNBAKE VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.

SQzyme BTA is an efficient liquid beta-amylase extracted from refined plants through a variety of techniques. SQzyme BTA is highly purified and concentrated with outstanding thermostability, which is widely used in the production of beer, vinegar, high maltose syrup, maltitol and other maltose-related sugar industries.

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

Sunson SBE-03FA is a food fungal amylase used for bread proofing and crumb structure. Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.

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

SUNBAKE FAA is a highly concentrated Fungal Alpha-Amylase from a selected strain of Aspergillus oryzae produced through fermentation. This enzyme hydrolyses the endo α (1 - 4) glycosidic bonds of starch chain and generates maltose and minor maltotriose, glucose and other oligosaccharides. It is food grade enzyme typically used as a flour improver to enhance crumb structure and baking volume.

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

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.