Today&#;s rye baking improvers use up to 70% of vital wheat gluten to enhance dough properties and loaf volumes. The prices of vital wheat gluten surged up to 60% since , making it a major cost driver in rye baking improvers. However, reducing the level of gluten directly leads to stickier and less stable doughs with smaller baked bread.
VERON® RYEO can reduce added gluten in rye improver formulations by up to 50%, without affecting volume and providing excellent dough properties that easily make up for the lower amount of gluten.
This innovative enzyme offers you a cost-saving solution of more than 30% and eliminates your concerns about volatile gluten prices.
The carrier Maltodextrin offers maximum flexibility for a broad range of cereal applications.
Low dosages of VERON® RYEO help overcome challenging dough properties in non-wheat applications for easier to handle doughs.
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