Baking, Flour Milling and Pasta
AB Enzymes offers you a wide range of VERON® baking enzymes to obtain the best results in different cereal-based industries and application segments already for more than 65 years! Enzymes play an essential role in modern baking technology and have done so for many years. Enzymes are key technology products in many baking improver formulations.
Enzymes play an essential role in modern baking technology and have done so for many years. Enzymes are key technology products in many baking improver formulations. Enzymes used as processing aids in baking are the key differentiation factor for baking improver manufacturers and a great source of product innovations.
Enzymes provide millers with versatile tools to control flour quality, precisely supplement enzymes for specific rheologic modifications, standardize enzyme activity, address fluctuations, and optimize the milling process. These enzymatic solutions empower millers to consistently produce high-quality flour that meets the diverse needs of various applications in the baking, biscuit and pasta industries, and other flour-based products.
Pasta and Noodles
AB Enzymes has developed an enzymatic solution to be used in cereal food applications such as non-durum pasta and noodles, which are a very popular food in many parts of the world. These products demonstrate one of our innovations in the non-baking area. The use of enzymes helps overcome the natural quality variations of the raw material, especially in those parts of the world where standard wheat flour instead of durum is used. The processing/extrusion of the products can also be improved.
Biscuit, Cracker and Wafer
Biscuit, cracker, and wafer manufacturers encounter significant challenges as they strive to meet consumer demands for healthier choices while maintaining taste and texture, all while navigating cost-effective production with high quality ingredients and global supply chains. Enzymes are a sustainable and cost-effective solution.