Enhanced Crumb Texture

Enhanced Crumb Texture

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
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 with 4-piece attachment and placed into prepared tins.
  6. Dough prooved to height (c. 45 minutes at 40°C/80% relative humidity) then lidded.
  7. Baked 240°C for 30 minutes (top heat 5/bottom heat 5).
  8. Loaves cooled for 90 minutes then sliced and wrapped.


C Cell assessment conducted at DoP + 1, Average C Cell Data obtained from 8 slices per trial

Parameter Control 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.


Request a Sample

Contact us for your sample of EmuLux®