Food Safety: What’s natural may not be that safe.

June 2011
Retailers like clean labels, and if not clean, they like ‘natural’. Or at least the... more »

2011: The year of the product recall?

June 2011
The consumer is now receiving a level of protection that was previously reserved for the... more »

Our Range of Enzymes

Enzyme Contains Dosage* Benefits
AMYLASE - FUNGAL
Veron® M4 Fungal α-amylase from specific cultures of Aspergillus oryzae. 1 - 2 g / 100 kg
flour		 Improves fermentability and machinability of doughs, increased baking volume and improved pore structure of bread and rolls
AMYLASE - BACTERIAL
Veron® Amylofresh Bacterial amylase  from submerged fermentation of Bacillus subtilis 10 - 30 g / 100 kg flour Shelf life extension of baked goods, including: bread, donuts and brioche
MALTOGENIC AMYLASE
Veron® xTender A new generation maltogenic amylase from Bacillus stearothermophilus expressed by submersed fermentation of a Bacillus subtilis host strain 1,25 – 12,5 g / 100 kg flour Shelf life extension of baked goods,  improving crumb softness, elasticity, tenderness and freshness
XYLANASES
Veron® 292 A hemicellulytic enzyme preparation obtained from specific cultures of Aspergillus niger. It also contains a bacterial xylanase 3 – 5 g / 100 kg flour Improves dough and fermentation stability and baking volume. It ensures dry and fluffy doughs, easily processable doughs and a better break-and-shred
Veron® HF A xylanase without fungal α-amylase activity, from specific cultures of Aspergillus niger. It has additional transglutaminase activity 5 - 15 g / 100 kg flour for rye mixed bread (70% rye and 30% wheat flour) with direct acidification. If flour with high Amylogram and Falling number figures is used the addition of VERON® M4 is recommended Gluten replacement: 1 kg of gluten can be replaced with 4-5 g Veron® HF
Veron® NDL Xylanase preparation with additional genetically modified lipolytic activity from specific cultures of Aspergillus niger. 10 – 20 g / 100 kg flour Giving wheat flour-based noodles and pasta a whiter (and more stable) colour, increased firmness, less stickiness and less oil absorption
CELLULASE
Veron CP® A cellulolytic enzyme with hemicellulase side activities obtained from specific cultures of a classical Trichoderma reesei 1 – 3 g / 100 kg flour For producing whole meal or rye bread characterised by dry, stable and excellent processable doughs with a significant increase in baking volume
LIPASE
Veron® Hyperbake T A lipolytic enzyme preparation obtained from specific cultures of Aspergillus sp 0.5 - 3 g per 100 kg flour Replacement of emulsifiers, such as Datem and SSL, ensuring dry and fluffy doughs with improved machine ability and fermentation stability.  Also results in increased baking volume and a whiter crumb.
OXIDASE
Veron® Oxibake A glucose oxidase  produced by Aspergillus sp 0.5 - 3 g per 100 kg flour Provides gluten strengthening with improved dough stability, fermentation stability & tolerance, providing a clear reduction in dough stickiness. It is possible to reduce ascorbic acid by up to 40%
PROTEASES
Veron® P A Bacterial protease obtained from specific cultures of Bacillus subtilis 100 - 500 g / 100 kg flour for biscuits and crackers.
5 – 10 g / 100 kg flour for flour treatment in the milling industry		 Standardises flour - even flour rich in protein can be used to
manufacture long life confectionery. In biscuit and cracker-making it shortens dough resting times and produces final products with improved color, smooth surfaces, round edges and uniform size.  Also allows millers to obtain the desired extensogramm and alveogramm values.
Veron® PS A fungal protease obtained from specific cultures of Aspergillus oryzae 10 – 40 g / 100 kg Improves the elasticity of short and obstinate gluten structures.
Enables adjustment to the rheological
optimum, easier and shorter kneading, reduction of the fermentation time and better gas retention.
Veron® L10 A proteolytic enzyme preparation based on papain 40 - 80 g / 100 kg flour Improves the properties of baked biscuits and crackers in terms of: friability, browning, well rounded edges, smooth surfaces, reduced cracking, uniform weight and size. It also allows for the use of  commercially available flours high in protein content
Veron® W A bacterial protease  obtained from specific cultures of Bacillus subtilis 50-100 g / 100 kg flour For the treatment of wheat flours intended for wafer production. It effects a consistent and reduced batter viscosity, as well as  liquefaction of the gluten, resulting in a better wafer
Cheron XT® Enzyme Blend A functional blend containing amylases, cellulases and oxidases. 5 - 10 g / 100 kg flour Sustained shelf life extension of baked goods, improving crumb softness, elasticity, tenderness  freshness and mouth feel