VERON® HPP 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" explains Norman Burkardt, sales development manager of AB Enzymes. "The final products have an improved quality, e.g. pleasant brown colour, smooth surface, round edges and products of the desired packaging size and weight."