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 | | AB ENZYMES: VERON® HF – NEW EXCITING APPLICATION FOR COST REDUCTION IN BAKING | | | ABF Ingredients | | 28/03/2008 | | | With the increases in raw material costs, the baking industry is continuously looking for alternatives to reduce costs without compromising quality. To meet this challenge AB Enzymes have developed an exciting enzyme product to reduce or even replace vital wheat gluten in baking formulations.
VERON® HF can be used to replace 50% of the gluten used in a formulation. This enables gluten users to reduce their costs significantly.
Norman Burkardt, Sales Support Manager of Business Unit Baking Enzymes explains: “In addition to considerable cost-savings, bakers will enjoy the product’s distinct stabilising effect on dough systems. Above all the final baked goods have an attractive baking volume with a nice break and shred.”
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 worldwide with products ranging from food enzymes for bakery and beverages to enzymes for animal feed, textile technology and the pulp and paper industry.
ABF Ingredients is a division of Associated British Foods focusing on high value ingredients for food and non-food areas. Comprising of a range of ingredient companies including; AB Enzymes, ABITEC Corp, Ohly, PGP International and Protient.
The group have established strong market positions in cereal specialties, emulsifiers, enzymes, esters, extruded ingredients, lactose, specialty lipids, specialty powders, specialty flours, yeast extracts, whey protein concentrates/isolates and milk protein concentrates/isolates with locations worldwide.
For further information please contact Tracy Scribbins, Group Marketing Manager, ABF Ingredients, via email: tscribbins@abfingredients.com | |
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