Improve dough stability with clean label emulsifying solutions
Chemical emulsifiers, including diacetyl tartaric acid ester of mono- and diglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), polysorbate, and distilled monoglycerides, are still commonly used in baking. Used individually or in combination, they provide dough strength, improve dough extensibility, and loaf volume, and contribute to a softer and finer crumb structure.
With consumers getting more educated, reading labels, and looking simpler ingredient lists, bakeries developing new products must therefore find solutions to formulate without these chemical ingredients.
Lallemand Baking Solutions can help bakeries overcome this challenge. Our enzyme-based products from our Essential® emulsifier replacement solutions are designed to replace DATEM, SSL, as well as mono- and diglycerides.
Learn more on how to achieve better dough machinability, increased oven spring, and a more uniform, fine, and soft crumb texture
Benefits of Lallemand Baking Emulsifying Replacement Solutions
- Improve dough stability, with possible costs savings
- Increase oven spring and loaf volume.
- Achieve a more uniform, fine, and soft crumb texture.
- Replace chemical emulsifiers such as DATEM, SSL and mono- and diglycerides