Are you looking for an Enhanced Baked Volume in your baked goods?
EmuLux 602-44 is a cryo-crystallised palm-based alternative to DATEM and SSL. Its functionalities in sliced bread include strengthening the dough gluten matrix, reduced stickiness at the dividing and moulding stage, improved dough stability during the prooving stage and greater gas retention resulting in larger baked volume with a finer crumb cell texture.
To demonstrate the increased baked volume ( 3.9% greater), trials were run using a lean recipe and stressful pressure vacuum CBP mixing process followed by conventional processing and independent assessment.
|Ingredient||Description/Type||Control (g)||Trial (g)||% flour weight|
|White Wheatflour||Breadmaking 10.5% protein||5000||5000||100.0|
|Compressed Yeast||Fast acting Bakers yeast||150||150||3|
|Salt||Pure Vacuum Dried||75||75||1.5|
|Dough conditioner||Ascorbic acid/FAA enzyme||.375 / .025||.375 / .025||(75ppm FW / 5 ppm FW)|
|MonoLux 602-31||DATEM (powder)||7.5||0||0.15|
|MonoLux 602-48||SSL (powder)||7.5||0||0.15|
|EmuLux 602-44||Cryo-crystallised Palm Fat Powder||0||15||0.30|
Independently measured TexVol volume measurement conducted at DoP + 1 Average of 2 loaves per trial:
|Baked volume (ml/g)||4.6||4.78|
EmuLux 602-44 increased baked volume in an unlidded single piece loaf by 3.9% through the retention of more carbon dioxide and enable the removal of E472e / E481 from the ingredient declaration.