… helping bread improver manufacturers to set a new benchmark for their premium freshness improvers.
With the launch of this brand new and innovative shelf-life extending enzyme, AB Enzymes will enable bread improver companies to provide their customers with an unsurpassed quality in terms of softness, freshness and tenderness.
VERON® xTender is the next generation maltogenic amylase preparation. It works by breaking down flour starch in a highly effective enzymatic reaction, 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 in the market.
“I am very excited about this new product launch as, following the discovery of Xylanases by AB Enzymes and various other major breakthroughs, this new product marks the next major innovation milestone in our history”, says Dr. Gerald Jungschaffer, Business Unit Manager Food & Specialities at AB Enzymes.
“Thanks to our extensive enzyme and application know-how we have managed to move the benchmark for freshkeeping enzymes to a whole new level”, remarks Dr. Jungschaffer.
VERON® xTender will help bread improver companies to meet the ever rising demands of their bakery customers and to support them in their key challenges which include innovation and building consumer brand loyalty as well as providing sustainable and carbon-footprint-friendly solutions.
“With VERON® xTender we can finally meet our customers’ previously unmet demand for an alternative product and at the same time provide superior quality and value as well as a technically sound solution that builds on the tradition of our renowned VERON® brand”, says Norman Burkardt, Industry Manager for the VERON® brand at AB Enzymes.
VERON® xTender is available as a single strength product, suitable for bread improvers, and is supplied in redesigned premium packaging for ease of use and increased protection during transport.
VERON® xTender can easily be incorporated into existing improver formulations since it has a broad dosage range which works without any negative impact on the dough properties or processing parameters other than providing the desired shelf-life extending effect in the final baked product.
For patent reasons, Veron® xTender will not be sold and must not be used in baking applications within the USA. Other restrictions may apply for which AB Enzymes is able to provide further information.
VERON® xTender – “The extra tender shelf-life extender”
About AB Enzymes:
AB Enzymes is one of the world's oldest and best known Enzyme companies, who form part of the ABF Ingredients group of companies. They offer enzymes for industrial applications worldwide with products ranging from food enzymes for bakery and beverages to enzymes for animal feed, textile technology and the pulp and paper industry.
AB Enzymes have provided premium and innovative solutions for the Baking Ingredients Industry for over 50 years. Our VERON enzyme technology is widely available in selected products via our partners in the bread improver and milling industry. AB Enzymes are happy to recommend a local bread improver company in your Country who make use of our VERON enzyme technology.
ABF Ingredients is a division of Associated British Foods focusing on high value ingredients for both food and non-food areas and comprises a range of ingredient companies which include AB Enzymes, ABITEC, Ohly and PGP International.
The group have established strong market positions in cereal specialties, enzymes, esters, extruded ingredients, lactose, specialty lipids, specialty powders, specialty flours, yeast extracts and whey protein concentrates/isolates with locations worldwide.
Source: AB Enzymes
