The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.
