Improve Freshness and Shelf-life
An important requirement for industrial bread production - such as white pan bread and sandwich bread - is improved freshness and increased shelf-life.

Carefully selected starch splitting amylases and enzyme products contain secondary activities which influence the structure of the dough, permitting prolonged freshness with an increased shelf-life. They modify starch and other constituents in a way that retro-gradation is reduced.

The range includes:

VERON^® AMYLOFRESH
A bacterial amylase preparation produced by submerged fermentation of Bacillus subtilis, used for the treatment of flour. When added to bread improvers used in the manufacture of baked goods, VERON^® Amylofresh extends shelf life and imparts crumb softness to create a “freshly baked” mouth feel.

VERON^® Amylofresh is one of the latest innovations from AB Enzymes, and is making a significant difference to freshness of baked products. It has demonstrated exceptional performance in sweet baked goods such as doughnuts, muffins, sponge cakes and croissants to name but a few.