Calcium Propionate Agglomerate: Smaller is Better
The new smaller particle size distribution for PROBAKE® Calcium Propionate Agglomerate provides numerous advantages... more»

Published:
Food Review  Issue: 10
Date: October 2009
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Cool, Dry and Profitable :: Calcium Propionate Agglomerate
Bacteria and moulds thrive in a warm, moist environment... more»

Published:
The Baker   Issue: 8
Date: August 2009
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VERON® Hyperbake-T, a new enzyme breakthrough in replacing emulsifiers
March 2009
As most common emulsifiers are chemical substances, extensive efforts have been made to replace them with natural, biological materials in line with global consumer demands for less 'chemical' and more 'natural'.

The baking industry has traditionally used emulsifiers like Datem and SSL to improve the baking performance of yeast raised baked goods. VERON® Hyperbake-T is a powerful dough strengthening lipase preparation, which enables the baking industry to reduce costs and thereby optimise profits, by replacing or reducing the amount of chemical emulsifiers.

Beside the cost saving, users enjoy a clean labelling and more natural baked goods, which are totally in line with consumer demands.

VERON® Hyperbake-T 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 also have a pleasant shape and appearance.

International Fine Ingredients (IFI) is the appointed agent for global leaders in baking ingredients: of AB Enzymes Darmstadt, the manufacturers of the VERON® range of enzymes; Kemira Chemsolutions of Netherlands, manufacturers of calcium propionate, calcium acetate and sodium diacetate.

IFI carries a wide range of enzymes, some of which include:
    Veron® 292, a highly concentrated premium fungal xylanase derived from Aspergillus niger.
    Veron® M4, a pure fungal alpha-amylase for the regulation of gasing and fermentation properties.
    Veron® Amylofresh, a specific amylase preparation, which plays an important role in freshness.
    Veron® HF, a tailor made enzyme preparation for gluten replacement.
    Veron® PS - a fungal protease enzyme preparation for the treatment of flours.
IFI, together with its expert suppliers, is totally focused on the results that bakers need for enzymes and preservatives - both in quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions - you can find it all at IFI.