VERON milling and baking enzymes help to improve harvest-related fluctuations in flour quality, dough rheology, and baking performance (eg fermentation stability and baking volume) by standardizing flours. AB Enzymes has played an instrumental role in developing these enzymes and ensuring that milling and baking in today’s world is made easier with more reliable results. In 1958 we introduced the first baking enzyme for the milling and baking ingredients industry, marketed today as VERON, and have been launching new innovations ever since .

Company details

  • Address: Feldbergstrasse 78, 64293 Darmstadt
  • Country: Germany
  • Tel: + 49 6151 3680 100
  • Fax: + 49 6151 3680 120

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