Are you looking for an Enhanced Crumb Texture in your baked goods?
EmuLux 602-44 is a cryo-crystallised RSPO palm-based alternative to DATEM and SSL. Its functionalities in sliced bread include strengthening the dough gluten matrix, a drier dough feel at the dividing and moulding stage, improved dough stability during the prooving stage and greater gas retention resulting in larger baked volume with an enhanced crumb texture.
To demonstrate the finer crumb texture (with 15% more cells per mm2), 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|
C Cell assessment conducted at DoP + 1, Average C Cell Data obtained from 8 slices per trial
|Average cell size (mm2)||2.08||1.74|
|No. cells per mm2||0.61||0.70|
|Average cell wall thickness (mm)||0.431||0.412|
EmuLux 602-44 visibly enhances crumb cell texture giving a much finer crumb and removal of E472e / E481 from the ingredient declaration.