AB Enzyme solution keeps bread fresher for longer
AB Enzymes has introduced Veron Maxima, an innovative solution to help bread improver companies keep their baked products fresher for longer.
“With Veron Maxima we have succeeded in developing a new maltogenic amylase that can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless possibilities to control the softness and quality of the baked goods without losing resilience” said Oscar Diez, business director bake.
Today, bread improver companies have to meet more and more different requirements. On the one hand, there are increased quality requirements for packaged and refrigerated baked goods. On the other hand, customers and manufacturers want to reduce both food waste and stale returns. Nevertheless, consumers want to have an extraordinary and enjoyable freshness eating experience.
“In a large consumer study, we were able to clearly demonstrate the advantages of our innovative product. Consumers feel the difference.” said Alexander Henrich, application development director bake. “We clearly had the edge in the key parameters softness, mouthfeel, freshness and moistness.”
Veron Maxima can easily be incorporated into existing improver formulations without having any influence on dough properties and bread product appearance other than providing the desired freshness effect in the final baked product.
