Emulsifier-Free Improvers

The best enzyme for the best purpose

Although the timing and action mode of enzymes is very different from emulsifiers in many cases, enzymes can be a good alternative for emulsifiers. Enzymes will frequently result in cost savings and other associated benefits. These types of enzymes are of utmost importance during the mixing and handling, as well as the fermentation stages of the dough. The enzymes are therefore used as processing aids in the initial steps of the baking process and are deactivated by the oven’s heat during baking.

Related products

VERON® Hyperbake-ST is our powerful dough-strengthening lipase preparation that is used to produce a dough-stabilizing and improvement effect in bread improvers, and allows for “enzyme only” formulations. VERON® Hyperbake-ST allows the creation of more cost-effective and competitive bread improver formulations. VERON® Hyperbake-ST ensures dry and fluffy doughs with excellent machinability, improved dough and fermentation stability with extremely high shock tolerance. The baking volume also significantly increases and the crumb shows an attractive regular pore structure and brighter color. The baked goods have a pleasant shape and appearance.

VERON® GMS+ achieves the same properties (softness, resiliency and texture) as monoglycerides, but with a different mode of action on the dough components prior to baking rather than in the final bread. Use of this enzyme is much more cost-effective and allows the formulation of “enzyme only” solutions. VERON® GMS is a new development for use in yeast-raised baked goods, using a patent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme.

Individual Enzyme Solutions For Individual Requirements

Our enzyme solutions are highly customizable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.