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.

Application

VERON® POLARUM is a novel baking lipase and the most butter tolerant lipase in our VERON® enzyme range. It is designed for creating indulgent bakery products resulting in improved crumb properties and bread volume.

It provides optimum dough stability in a wide range of applications without the need for dough strengthening emulsifiers. In addition, VERON® POLARUM has a reduced affinity towards short fatty acids leading to a lower risk of creating an off-flavour and it is paired with an improved conversion of polar lipids for improved dough strengthening effects.

VERON® POLARUM reaches its full potential in products containing fats with short fatty acid chains, such as butter, but can also be used in all other doughs. VERON® POLARUM is primarily recommended to be used for applications rich in butter, such as croissants, brioche, panettone, and other types of sweet yeast raised breads. 

The product may be used either on its own or in combination with other baking enzymes to formulate full bakery improver systems without the need to use any emulsifiers such as DATEM.

 

Benefits

  • Far less risk of off-flavour generation in butter containing applications
  • Optimal dough strengthening, bread volume, and crumb structure
  • Lower cost in use compared to emulsifiers, such as DATEM

Details

  • Declared enzyme: Lipase
  • Dosage: 1-5 g / 100 kg flour (10-50 ppm) based on flour weight
  • Physical form: Powder

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