Surfactant What is a Surfactant? In the baking industry, surfactants are used as foaming and wetting agents, emulsifiers that strengthen dough during proofing and baking, stabilizers of cake batters, texture improvers, and shelf-life extenders. Examples of surfactants used in the bakery industry include: DATEM, CSL, SSL, lecithin → Yeast-leavened doughs Succinylated Monoglycerides [...]
Potassium Bromate What is Potassium Bromate? Potassium bromate, KBrO3, is a dough conditioner and oxidizing agent. It causes flour maturation and strengthens the gluten network. So, it helps with gas retention and product volume. Recently, it’s use has been reduced and replaced by SSL, CSL, ADA and clean label solutions, such as [...]
Calcium Stearoyl Lactylate (CSL) What is Calcium Stearoyl Lactylate (CSL)? Calcium stearoyl lactylate (CSL) is a versatile food additive widely used in foods and yeast-leavened baked goods. However, it's mostly found in bread. In baked goods, CSL is used as an: Emulsifier Whipping agent Dough conditioner and improver Anti-staling agent [...]
