Bakery Emulsifier Alternative
A cryo-crystallised RSPO palm-based alternative to DATEM and SSL delivering a finer crumb.
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 with a 4-piece attachment and placed into prepared tins.
Dough prooved to height (c. 45 minutes at 40°C/80% relative humidity) then lidded and baked at 240°C for 30 minutes.
Loaves cooled for 90 minutes then sliced and wrapped.
It visibly enhances crumb cell texture, giving a much finer crumb with 15% more cells per mm2 and removal of E472e/E481 from the ingredient declaration.
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