Wafers, Biscuits and Crackers
When protein-rich flour is used in wafer making, the batter thickens and the protein forms partial lumps, which then clog the sieves and pouring nozzles. Our specialised proteases liquefy the batter, resulting in a homogenous mix which makes it possible to manufacture wafers from any type of flour.

For cookie and cracker production, flours poor in protein with a weak gluten structure are most suitable. By adding suitable proteases, flours rich in protein can also be used.

The range includes:

VERON^® W
A unique proteinase preparation with xylanase activity for fast liquid action of gluten in wafer batters. By reducing the batter viscosity, the water content can often be reduced by 10% as compared with untreated batter. This can result in considerable savings in energy.



VERON^® L10
A proteolytic enzyme preparation based on papain, VERON^® L10 improves the dough properties by reducing the extension resistance. It also improves the properties of baked biscuits and crackers in terms of: friability, browning, well rounded edges, smooth surface, reduced cracking, uniform weight and size for packaging. VERON^® L10 has enabled the biscuit and cracker industry to process commercially available flours high in protein content.



VERON^® P
This enzyme formulation can be applied to standardise flour, to obtain the desired extensogramm and alveogramm values in the mill. In biscuit and cracker-making VERON^® P serves short dough resting times and produces final products with improved quality, pleasant brown colour, smooth surface, round edges and products of the desired packaging size and weight.



VERON^® HPP
This is a specific functioning bacterial protease preparation to be used for long life bakery products, such as cookies and crackers. The enzyme is derived from specific cultures of Bacillus subtilis. It is typically used to manufacture long life confectionery products. In biscuit and cracker production, VERON^® HPP provides reduced dough resting times, with improved dough extensibility and dough handling.

The final product demonstrates an improved quality, exhibiting a pleasant brown color, smooth surface, round edges and products of the desired packaging size and weight.



VERON^® S 50
This product improves the dough properties considerably. It reduces the extension resistance, optimising the properties of baked biscuits and crackers in terms of: friability, browning, well rounded edges, smooth surface, reduced cracking and uniform weight & size for packaging.

VERON^® S 50 has enabled the biscuit and cracker industry to process commercially available flours high in protein content, and is used as a preferred replacement for Sodium Metabisulphite.