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Dough Fermentation

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Amylases the classical baking enzymes, hydrolyse starch and create dextrins and sugars which improve the yeast fermentation process in the dough and thus may improve dough processing, baking volume as well as crust browning.

Selected amylases in synergistic effect together with 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.

Flours contain naturally amylase in varying amounts which may fluctuate from region to region and crop to crop. Therefore our microbially produced Amylase is a great tool to adjust for those natural variations of flour and ensure consistent baking results.

Amylase 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 for dough fermentation:

VERONĀ® M4
Concentrated fungal-a-amylase for regulation of gassing and speedup of fermentation properties.