AB Enzymes: Better Rye Breads
AB Enzymes’ VERON® RYEO optimizes dough rheology
AB Enzymes announces the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties.
“VERON® RYEO is a next-generation product tailored to the technological demands of rye dough processing in artisanal and industrial environments,” says Dr. Alexander Henrich, application development director Bake at AB Enzymes. “It enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology.”
Detailed customer feedback showed that the most challenging factors for processing doughs with a high rye content are their sticky dough surface and the lack of viscoelastic properties.
“AB Enzymes’ VERON® RYEO is based on a novel patent pending enzyme family that has shown a superior mode of action in rye applications as compared to other enzyme classes typically used in these applications. This new enzyme is resulting in an easier to handle rye dough with a firmer and drier structure not achievable with other enzymes,” explains Dr. Henrich.
Oscar Diez, business director-bake at AB Enzymes, also outlines aspects of better performance with benefits.
“VERON® RYEO covers the bread improver manufacturers’ needs to innovate, develop and broaden their product range,” says Diez. “This new generation of improvers will give bakers a clearly advanced performance in processes with doughs containing high amounts of rye flour.”
Visit veron@abenzymes.com to learn more about VERON® RYEO as a new tool for rye.
About AB Enzymes
AB Enzymes develops enzyme products for baking, food, animal feed and technical applications. We provide products in a range of compositions to enable you to select the enzyme solutions that best fit your manufacturing and product requirements.
AB Enzymes offers you a wide range of VERON® baking enzymes to obtain the best results in different cereal-based industries and application segments already for 60 years! Enzymes play an essential role in modern baking technology and have done so for many years. Enzymes are key technology products in many baking improver formulations.
Our people are our foundation. Our employees are engaged, empowered, and expert. Their entrepreneurship, diversity and collaborative team working are what makes AB Enzymes a partner of choice for their customers.
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