AB Enzymes Introduces New Enzyme for Rye Applications

AB Enzymes announced the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties.

“VERON® RYEO is a next-generation product tailored to the technological demands of rye dough processing in artisanal and industrial environments” says Dr. Alexander Henrich, application development director bake at AB Enzymes. “It enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology”.

Detailed customer feedback showed that the most challenging factors for processing doughs with a high rye content are their sticky dough surface and the lack of viscoelastic properties.

“AB Enzymes’ VERON® RYEO is based on a novel patent pending enzyme family that has shown a superior mode of action in rye applications as compared to other enzyme classes typically used in these applications. This new enzyme is resulting in an easier to handle rye dough with a firmer and drier structure not achievable with other enzymes,” Henrich explained.

VERON® RYEO is the innovative step towards modern rye bread processing. It is intended for all European regions with high consumption of rye bread.