Dough and Volume
Selected amylases and xylanases produce stable, fluffy dough and voluminous loaves of bread with a soft and elastic crumb. As all-round enzymes they can be utilised with most varied baking methods and flour grades.

Amylases use hydrolyse starch, dextrins and sugars to improve the dough processing and baking volume.

Xylanases convert the insoluble hemicelluloses of dough into soluble ones during baking. These soluble hemicelluloses influence the gas retention capacity of wheat dough by promoting the formation of a gluten network, stabilising the gluten structure.

The range includes:

VERON^® 292
A hemicellulytic enzyme obtained from specific cultures of Aspergillus niger with additional xylanase for the treatment of flours. When added to bread improvers in the baking of bread and rolls, it improves dough and fermentation stability and baking volume. Flour treatment with VERON^® 292 ensures dry and fluffy doughs, easily processable doughs and a better break-and-shred.



VERON^® 393
A 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^® M4
A fungal-α-amylase obtained from specific cultures of Aspergillus oryzae for the treatment of flours. VERON® M4 can be added to bread improvers which
are used in the baking of bread or rolls, imparting excellent properties to improve fermentability and machinability of doughs, baking volume and pore structure.



VERON^® 2000
A fungal-α-amylase preparation for the treatment of flours, this enzyme is obtained from specific cultures of Aspergillus oryzae and contains additional xylanase activities. VERON® 2000 is used for the treatment of flour - it can be added to bread improvers used in the baking of bread or rolls. It provides excellent all-round properties to improve dough and fermentation stability, baking volume, fresh-keeping, frozen dough process and the bromate replacement.