Crumb Softness & Texture
One of the main requirements for the industrial production of packaged bread is improved softness in both appearance and taste in order to meet consumer expectations. Consumers want bread that still looks, tastes, and smells freshly baked, even after a certain period of storage.
New: VERON® MaxiFresh, the next generation of freshness solutions for baking
Freshness is about more than softness alone. Consumers associate freshness with a combination of attributes, including moistness, resilience, texture, and overall eating quality.
VERON® MaxiFresh, our next generation of maltogenic amylase technology, helps customers create baked goods that remain appealing throughout shelf life. By delivering enhanced moistness while maintaining softness and resilience, it supports a more complete freshness experience without compromising product quality.
The solution is suitable for a wide range of yeast-raised baked goods applications, including challenging high-sugar formulations where maintaining product quality over time can be particularly difficult.
Delivering quality throughout shelf life
VERON® MaxiFresh helps customers:
- Enhance moistness perception
- Maintain softness and resilience
- Support extended shelf life
- Enable performance in high-sugar applications
- Differentiate products in competitive bakery markets
Designed for today's market demands
As shelf-life expectations continue to increase, the baking industry is looking for new ways to maintain product quality and create products that stand out with consumers.
VERON® MaxiFresh addresses these challenges by helping manufacturers enhance moistness while maintaining product structure and resilience throughout shelf life. The result is a fresher eating experience and greater opportunities for product differentiation across a broad range of baked goods applications.
The best enzyme for the best purpose
We carefully selected starch-degrading amylases and enzyme products with secondary activities to improve the structure of the dough, permitting prolonged freshness or a longer shelf life. Our enzymes specifically cleave the starch structure and other constituents in a way that greatly improves retrogradation, crumb softness, and texture.
Related products
VERON® 1000 Bacterial alpha-amylase for the sensory and textural modification of crumb.
VERON® AC Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.
VERON® Soft+ Classic amylase solution for crumb softness without compromising resiliency.
VERON® ESL Classic bacterial amylase solution to obtain improved crumb softness in yeast-raised baked goods.
VERON® Amylofresh Economic maltogenic amylase complex for short-shelf-life applications with improved crumb softness and “freshly baked” mouthfeel.
VERON® MAC Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.
Individual Enzyme Solutions For Individual Requirements
Our enzyme solutions are highly customisable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.