Frozen and Retarded Dough
The method of bread making has taken on increasing importance in the industry today. These enzymes provide a clear improvement in bread quality by stabilising the dough during the freezing and proving periods, as well as in the retarded dough process, where the dough rests at refrigerator temperature for several hours before further processing.

The range includes:

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.



VERON^® SX
Fungal amylase preparation with additional bacterial xylanase activity with excellent all-round properties.

VERON^® TX
Multifunctional fungal amylase preparation with additional xylanase activities and Transglutaminase.