Enhanced Baked Volume

Enhanced Baked Volume

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
Water Temperature adjusted 2900 2900 58.0
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


  1. Water temperature adjusted to achieve a final dough temperature of 28 – 28.5°C after mixing.
  2. Ingredients mixed using a pressure vacuum mixer (11.5wh/kg pressurised +0.6 bar / vacuum -0.6 bar).
  3. Dough divided at 920 gms.
  4. Intermediate proof for 3 minutes.
  5. Dough moulded on long bed moulder as a single piece and placed into prepared tins.
  6. Dough prooved to height (c. 45 minutes at 40°C/80% relative humidity) and not lidded.
  7. Baked 240°C for 30 minutes (top heat 5/bottom heat 5).
  8. Loaves cooled for 90 minutes then sliced and wrapped.


Independently measured TexVol volume measurement conducted at DoP + 1  Average of 2 loaves per trial:

Parameter Control Trial
Baked volume (ml/g) 4.6 4.78
Difference (ml/g) 0.18
% Difference 3.91


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.

Enhanced Baked Volume

Request a Sample

Contact us for your sample of EmuLux®