VERON® xTender is the next generation maltogenic amylase preparation that works by breaking down the flour starch in a highly effective enzymatic reaction thus providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products. As a processing aid VERON® xTender modifies the starch already in the dough processing stage and is deactivated during the baking step by the heat of the oven.
VERON® xTender helps bread improver companies to meet the ever rising demands of bakery customers and support them in their key challenges which include innovation, building consumer brand loyalty and providing sustainable and carbon-footprint-friendly solutions.
VERON® xTender can be easily incorporated into existing improver formulations. Its broad dosage range – which has no negative impact on the dough properties or the processing parameters – will enable you to achieve just the desired shelf-life extending effect in the final baked product.
Based on internal studies, the key drivers for consumers’ day-to-day purchasing decisions for non-artisan bread, ranked in order of importance, are:
• Flavour and Taste
VERON® xTender fully meets these final consumers’ key expectations and will allow your bakery customers to reach a whole new level of bread softness, freshness and tenderness all of which are key differentiators in helping them to build brand loyalty.
For patent reasons, VERON® xTender will not be sold and must not be used in baking applications within the USA. Other restrictions may apply.
Please contact AB Enzymes for further information.
VERON® xTender – “The Extra Tender Shelf-life Extender”