VERON® S 50 improves the dough properties considerably. This product reduces the extension resistance. "VERON® S 50 optimizes the properties of baked biscuits and crackers as friability, browning, well rounded edges, smooth surface, reduced cracking, uniform weight and size for packaging" comments Dr. Gerald Jungschaffer, business unit manager baking enzymes. "VERON® S 50 enables the biscuit and cracker industry also to process commercially available flours (high in protein content). VERON® S 50 is ideally used to replace Sodium Metabisulphite."