Are you looking for Improved Dough Handling 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 improved dough handling and stability properties, 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|
EmuLux 602-44 produced a dough with a ‘drier’ feel at the dividing and moulding stage and provided superior dough stability / tolerance during the prooving stage (virtual elimination of blistering) as well as enabling the removal of E472e / E481 from the ingredient declaration.