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AB Enzymes has developed an enzyme product to reduce or even replace vital wheat gluten in baking formulations in order to meet the challenge of increasing costs of raw materials.

The registered product, Vernon HF, can be used to replace 50% of the gluten used in a formulation.

Business Unit Baking Enzymes Sales Support Manager Norman Burkardt explained: “In addition to considerable cost savings, bakers will enjoy the product’s distinct stabilising effect on dough systems. Above all the final baked goods have an attractive baking volume with a nice break and shred.”

AB Enzymes is a German company that form part of the ABF Ingredients group. It offers enzymes worldwide with products ranging from food enzymes for bakery and beverages to enzymes for animal feed, textile technology and the pulp and paper industry.