High Fibre and Rye Breads
The demand for high fibre and rye has risen with more consumers becoming aware of its health benefits. The VERON® range offers solutions to assist manufacturers in producing quality products cost effectively to meet this market trend.

High proportions of fibres such as bran or rye interfere with the balanced ratio of starch, gluten and pentosans of the dough, reducing baking capacity. Our range of enzymes with specially selected xylanase and transglutaminase activity are capable of stabilising the flour so that a satisfactory baking result is achieved.

The range includes:

VERON^® HF
A xylanase preparation, without fungal ?-amylases activity, for the treatment of flours with additional Transglutaminase activity. The enzyme is obtained from specific cultures of Aspergillus niger.

VERON^® HF is used for the treatment of flours for the manufacture of bread and rolls. Mainly due to the Transglutaminase activity, it has a distinct stabilising effect on rye, rye mixed and whole meal flour systems. It therefore also shows extraordinarily good performance in mixed flour systems between wheat- and/or rye flour, such as dietary fibres (for the most part soluble), oatmeal, cornmeal and soya flour.

VERON^® HF improves dough and fermentation stability, baking volume and break and shred. Flour treatment with VERON^® HF ensures extraordinary stable and dry doughs with better bread shape. The product is also used to replace wheat gluten - 1kg of wheat gluten can be replaced with 4-5g of VERON^® HF.



VERON^® RYE
A cellulase preparation used for rye bread production to obtain dry and process-ready dough properties, with an excellent fermentation stability. When using VERON^® Rye baking volume increases significantly.