AB Enzymes celebrates Xylanase
'Food Ingredients Europe' Trade Fair, held in Frankfurt, Germany.
AB Enzymes is celebrating the 30th anniversary of Xylanase at the 'Food Ingredients Europe' Trade Fair, held in Frankfurt, Germany.
In 1973 AB Enzymes produced the very first Xylanase for baking, sparking several changes in the international baking industry and bakeries worldwide. Most baked goods on shelves today are made with the help of Xylanase, as it is considered by many to be the most important enzyme for baking applications, which include dough properties and baking quality.
At FIE, AB Enzymes will be present to inform customers about Xylanase's many versatile applications and its specific role in meeting the demands of the bakers.
The company have their research and development team to thank for their current stronghold in baking enzymes. Today, new baking technologies exist, such as frozen or retarded dough- various optimum combinations of Xylanase- with other enzymes offer applications to these new-age innovations.
Xylanases for baking, marketed under the name VERON, are among the highest quality and most effective products. They are the result of 30 years of research and development and processing improvements. These enzymes are used world-wide in a variety of baked goods, from baguettes to Chinese steam bread.
"Its out pioneering spirit that drives us forward in developing new Xylanase combination products" comments Dr. Wolfgang Braun, AB Enzymes' managing director. "We are able to meet the demands of the worlds baking industry by tailoring our innovative products to its specific needs".
