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Machinability and Volume

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Our special xylanases convert the insoluble hemicelluloses of dough into soluble ones during the initial stages of the baking process before baking. These soluble hemicelluloses have a major influence on the gas retention capacity of wheat dough by promoting the formation of a gluten network and stabilise the gluten structure. AB Enzymes expertise helps characterise and further develop these enzymes on a continuous basis.

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

Our product range for machinability and volume:

VERON® 191
Concentrated fungal xylanase obtains 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, 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. In combination with fungal amylase VERON® M4 excellent baking performance and dough properties are obtained.

VERON® RL
Concentrated bacterial xylanase. Performance like 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 with high baking volume.

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