17 06, 2019

3 Things to Expect with Dough Conditioners

Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you. Consistent outcome [...]

3 01, 2019

Laccase

Laccase What is Laccase? Laccase is an enzyme used in baking to improve various qualities of doughs and baked goods. The ingredient can be used in bread production, for example, to enhance: Dough handling Loaf volume Crumb structure Origin Laccase is an ingredient sourced from fungi, which secrete laccases [...]

2 11, 2015

Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)

Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) Also known as diacetyl tartaric acid esters of mono- and diglycerides of fatty acids What is DATEM? Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so [...]

11 06, 2015

Vital Wheat Gluten

Vital Wheat Gluten Also known as gluten What is Vital Wheat Gluten? Vital wheat gluten, or simply VWG, is a highly functional protein that has been separated from wheat starch and other grain components. It is used almost exclusively in high-speed bakeries to improve dough strength and provide additional dough tolerance to [...]

10 06, 2015

Emulsifiers

Emulsifiers What are Emulsifiers? Emulsifiers are surface-active ingredients that stabilize non-homogeneous mixes, like water and oil.1,2 When water and oil exist in a system, the oil eventually separates and floats to the top.  To stop this, emulsifiers are used as an intermediary for water and oil. Various emulsifiers are used in foods [...]

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