me designed to increase the shelf-life of bread has been released.
AB Enzymes has unveiled its Veron xTender product which it claims can help improve the softness and freshness of bread.
The firm was able to release the product following the expiration of a patent on the enzyme, which previously meant only one company could supply the product.
All international baking markets, except for the US where the patent is still valid until 2018, will be able to access the enzyme.
The widespread availability of the enzyme could provide a welcome boost to the baking industry as producers can provide longer-lasting goods.
A spokesman for the firm told FoodNavigator.com: "It will offer a much better performance, besides better softness it is in particular a better freshness and tenderness of the crumb, which is the key differentiator compared to previously used maltogenic amylases."
Typical Guttridge equipment used in the baking industry includes; conveyors – screw conveyors – chain conveyors – belt conveyors
