Enzymes and Preservatives: Less Cost, More Quality
June 2009
As market prices continue to rise, the baking industry seeks alternatives to cut costs and increase profits - while providing the quality demanded by a more discerning consumer. Even in this global recessionary climate, there are ways for bakers to maintain (or even improve) quality while still keeping down costs.

International Fine Ingredients (IFI) combines local knowledge with the best international expertise, technology and product range of enzymes and preservatives to provide bakers with what they need to apply innovative solutions for optimal outcomes.

Advanced Technology from AB Enzymes
Research shows that wheat and flour quality are a cause for concern, particularly in Southern Africa. IFI's new release of Veron^® HF from AB Enzymes allows you to replace 50% of the gluten in bakery formulations, thereby reducing costs substantially - without any loss in quality. The multifunctional enzyme preparation can be used in many different recipes and provides extraordinarily good performance in mixed flour/dough systems like wheat and/or rye. It is also suitable for high fibre baked goods using dietary fibres like oatmeal, cornmeal, soya flour etc. VERON^® HF has a distinct stabilizing effect on dough systems. The final baked goods also have an attractive baking volume with excellent break-and-shred properties.

IFI carries a wide range of additional enzymes, some of which include:
VERON^® Hyperbake-T is a powerful dough-strengthening lipase preparation that replaces or reduces the amount of emulsifiers. In the past, chemical emulsifiers needed to be used, such as Datem and SSL, however, with Hyperbake-T, bakers enjoy a cost saving, a more natural product with greater volume demonstrating a more attractive crumb pore structure and baked goods with a more pleasant shape and appearance.

Veron^® PS is a fungal protease enzyme preparation for the treatment of flours. The addition of VERON^® PS specifically improves the elasticity of short and obstinate gluten structures. It ensures an adjustment of the rheological optimum, and facilitates easier and shorter kneading of the dough and optimised gas retention.

Veron^® 292, a highly concentrated premium fungal xylanase derived from Aspergillus niger. Veron^® 292 is used for the treatment of flour, or can be added to bread improvers that used in the baking of breads and rolls. The product provides dry and fluffy doughs which are easy to process. The fermentation stability is improved, and the baking volumes are even higher with finer pore structure than its predecessor Veron^® 191, which bakers have appreciated for many years to increase volumes and improved baked goods.

Veron^® M4, a pure fungal alpha-amylase for the regulation of gasing and fermentation properties. The result is all-round improvement in dough properties, machinability, baking volume and crumb structure. The baked goods also show an attractive glowing brown surface.

Veron^® Amylofresh, a specific bacterial amylase that plays an important role in freshness and therefore consumer acceptance of the final product. This amylase, although initially developed for wheat products, works exceptionally well in sweet doughs. Added to the formulation of sweet buns, doughnuts, brioches, cakes and muffins, consumers will enjoy fresh softness even after lengthy periods on shelf. In addition the enzyme develops (and maintains) a delicious, luscious taste of freshness in these baked goods. Veron^® Amylofresh has been found to be superior to comparable enzymes in the market.

Organic Acids and Salts: The Best of Europe from Kemira
Kemira provides solutions for food safety, food quality and shelf life. They supply a full range of organic acids and salts where they hold a leading position worldwide. Across the globe, their solutions are being used to prevent growth of micro-organisms, safeguard food quality and stability as well as prolong shelf life or enhance flavor. All Kemira's food applications meet or exceed international quality standards and are produced in certified facilities.

For Calcium Propionate/Acetate and Sodium Diacetate, IFI is the exclusive local distributor for Kemira who are the undisputed leaders in the supply of organic acids and salts to the baking industry. Acetates are useful in controlling predominantly rope-forming bacteria, and the diacetate (in addition to controlling rope) also provides a gentle drop in pH in the bread, creating an environment for preventing mould growth - this synergy providing longer shelf life with improved food safety. The propionates and acetates are food identical, which means they are the same as the naturally occurring molecules.

Kemira's Probake^® Calcium Propionate Agglomerate is a denser product that not only stores more economically, but is easier to handle - one ton fits on a pallet - providing enhanced economies in production.

Together with IFI, Kemira's outstanding technical service makes sure you get all the help you need whenever you need it, with products that are optimised for performance backed up by first-class technical service, designed to find the optimum solution for each baking application. IFI, together with its expert suppliers, is totally focused on the results that bakers need for enzymes and preservatives - both in quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions - you can find it all at IFI.