Chemical emulsifiers like DATEM, SSL, polysorbate, and monoglycerides are widely used in baking to enhance dough quality and bread characteristics, like they provide dough strength, improve dough extensibility, and loaf volume, and contribute to a softer and finer crumb structure. However, the trend towards cleaner labels and simpler ingredients is pushing bakeries to seek alternatives.
Lallemand Baking Solutions offers an Emulsifier Replacement solution, providing enzyme-based products that can replace these traditional chemical emulsifiers, aligning with consumer demand for more natural ingredients in their baked goods.
Download the Application Guide here.