VERON® Biscuit, Wafer and Cracker Enzyme Range

Enzymes are the sustainable and cost-effective solution to meet the increasing consumer demand for conscious indulgence.

Enzymes help optimising your raw materials and shorten your ingredients list by supporting desired product quality parameters while eliminating critical ingredients. 

Enzymes can improve texture & appearance, optimise cost & process and enable health claims.

Some examples of the VERON® Range:

VERON® W is a special proteinase preparation with xylanase activity for fast liquid action of gluten in wafer batters. It reduces the batter viscosity thereby often reducing the water content by 10% compared to untreated batter. This gives considerable savings in energy and improved quality and production safety.

VERON® HPP is typically used to manufacture long-life confectionery products. It reduces dough resting times and improves dough extensibility and dough handling in biscuit and cracker production. The quality of the final products is better, e.g., a pleasant brown color, a smooth surface, round edges and the desired packaging size and weight.

Protease for Cracker, Wafer & Biscuit Formulation - AB Enzymes