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.”