Xylanases for Dough Formulation | Soluble Hemicelluloses | Veron Special – AB Enzymes

The best enzyme for the best purpose

Select xylanases produce stable, fluffy dough and voluminous loaves of bread with a soft and elastic crumb. As all-around enzymes, they can be utilised with the most varied baking methods and flour grades worldwide. Xylanase is used as a processing aid in the initial steps of the baking process and is deactivated by the oven’s heat during baking.

Related products

VERON® 191 Concentrated fungal xylanase produces high baking volume and improved dough properties. Recommended for use in combination with VERON® M4.

VERON® 292 Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, and soft and fine crumb structure.

VERON® 393 Concentrated xylanase for dry and stable dough properties even when using high dosages, high baking volume and improved performance in retarded and frozen doughs.

VERON® Special Bacterial xylanase product. Excellent baking performance and dough properties are obtained in combination with fungal amylase VERON® M4.

VERON® RL Concentrated bacterial xylanase. Performance similar to VERON® Special.

VERON® 2000 Fungal amylase preparation with additional xylanase activities.

VERON® AX Fungal amylase product with fungal xylanase activity to obtain dry and stable dough properties in addition to high baking volume.

VERON® SX Fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structure.