Bakery Emulsifier Alternative
A cryo-crystallised palm-based alternative to DATEM and SSL that delivers larger baked volume.
Water temperature adjusted to achieve a final dough temperature of 28–28.5°C after mixing using a pressure vacuum mixer.
Dough divided at 920 gms, given an intermediate proof, then moulded on a long bed moulder as a single piece and placed into prepared tins.
Dough prooved to height (c. 45 minutes at 40°C/80% relative humidity) unlidded, then baked at 240°C for 30 minutes.
Loaves cooled for 90 minutes then sliced and wrapped.
It increased baked volume in an unlidded single piece loaf by 3.9% through retention of more carbon dioxide, enabling removal of E472e/E481 from the ingredient declaration.
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