AB Enzymes, the Germany-based subsidiary of Britain's ABF group, has introduced two new enzymes for the bakery sector, designed to help bakers achieve higher volumes and improve dough properties.
The Veron 292 and Veron 393 enzymes are the latest additions to AB Enzymes existing Veron range offering a spectrum of products for all types of baking technology and all types of flour.
Both are highly concentrated fungal xylanases derived from Aspergillus niger, according to the company, and are modified versions of Veron 191, which AB Enzymes has marketed for many years as helping increase volumes and improve dough quality.
Veron 292 is said to help bakers reach even higher volumes than Veron 191, also contributing to a finer homogenous pore structure than its predecessor. It is also said to improve dough and break-and-shred properties.
Veron 393, meanwhile, also contributes to higher baking volumes, but in addition it gives a dry and stable dough, even when using higher dosages, and an improved performance in retarded and frozen dough, the company claimed.
Also of interest to bakers is a new process developed by Germany's Alfred l Wolff company which it claims can improve the safety of popular ingredient, honey.
Wolff is the world's leading supplier of honey ingredients, with customers in the bakery, dairy, beverage and confectionery markets, and said that the demands of the food industry now required honey to be supplied with greater safety guarantees than ever before.
As a result, the company has developed a new technique which can remove microbiological organisms and potential pathogens such as Botulism without affecting the quality and taste of the honey itself.
Improving the quality of products is not just about safety, of course - it is also about the look and texture. With this in mind, US ingredients supplier CP Kelco has launched a new product designed to provide suspension and stabilisation of pulp, minerals and beverage clouds in ready-to-drink fruit juices.
Kelcogel PS is a proprietary blend of polymers based on Gellan Gum specifically designed for RTD juices. According to the company, fruit juices made with Kelcogel PS will exhibit a more pseudoplastic rheology, which translates into excellent suspension properties without adversely impacting mouthfeel.
The product is acid stable, with low protein reactivity, which makes it compatible with a wide variety of juices, CP Kelco claims. Kelcogel PS is also easy to disperse and hydrate, which means it can be used in most juice processing plants without having to add special mixing equipment.