Bakery Emulsifier Alternative
A cryo-crystallised palm-based alternative to DATEM and SSL giving drier, more stable doughs.
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 4 piece and placed into prepared tins.
Dough prooved to height (c. 45 minutes at 40°C/80% relative humidity) then shock tested by dropping 10mm.
Baked at 240°C for 30 minutes, then cooled for 90 minutes before slicing and wrapping.
It produces a bread dough with a drier feel at the dividing and moulding stage and provides superior dough stability during proving, virtually eliminating blistering, while enabling removal of E472e/E481 from the ingredient declaration.
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