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.

You might also like

Newsletter

Subscribe to our FREE NEWSLETTER and stay updated SUBSCRIBE

Privacy Preference Center

Strictly Necessary

These cookies are essential for websites built on Wordpress to perform their basic functions. These include those required to allow registered users to authenticate and perform account related functions.

wordpress_test_cookie, wordpress_{hash}, wordpress_logged_in_{hash}, wp-settings-{user_id}, wp_sharing_{id},gdpr[allowed_cookies],gdpr[consent_types]
_unam, _ga, _gid
OAID
__cfduid

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?