Emulsifier-Free Improvers
The best enzyme for the best purpose
Enzymes can be a good alternative to reduce the need for dough strengthening emulsifiers from your formulation although the timing and action mode of enzymes is very different in many cases. Enzymes are used as processing aids in the initial steps of the baking process and are deactivated by the oven’s heat during baking.
The use of enzymes will frequently result in cost savings and other associated benefits. They are of utmost importance during the mixing and processing, as well as the fermentation stages of the dough.
Explore our solutions for emulsifier-free formulations
VERON® POLARUM
VERON® POLARUM is the most butter tolerant lipase in our VERON® enzyme range. It provides general lipase benefits with far less risk of off-flavour generation in butter-rich applications.
VERON® Hyperbake-ST
VERON® Hyperbake-ST combines highest dough stability and additional baking volume with convenient dosing and flexible formulation.
VERON® GMS+
VERON® GMS+ is your enzymatic solution to reduce the monoglyceride usage in your yeast raised baking application which also comes with a cost benefit.
Individual Enzyme Solutions For Individual Requirements
Our enzyme solutions are highly customisable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.