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 60 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.
Registration of the brand VERON® in 1957 and the launch of the first baking enzyme for the milling industry in 1958 were just the start of our exciting journey toward continuously delivering enzymatic innovation. We extended and complemented our product portfolio in order to offer a full range of enzyme solutions for the baking, milling, pasta, biscuit, and wafer industries. We increased our manufacturing capabilities and established a global sales force to provide our clients worldwide with a first-class service.
Our 60 years’ experience and extensive scientific understanding of what enzymes can do for your business, will help us continue promoting The ART of Enzymes®. That’s how we together turn science into craft.
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 play an essential role in the global milling industry and have done so for many years. Enzymes are key technology products to standardize flour for many milling challenges. They are the key differentiation factor for flour millers and their 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.
Biscuits, Crackers and Wafers
When strong flour (high protein content) is used for wafer making, the batter becomes thick and the protein partially forms lumps, which in turn clog the sieves and pouring nozzles. AB Enzymes’ special proteases produce a liquid and homogeneous batter, making it possible to manufacture wafers from any type of flour.