You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label [...]
Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great impact on how your final bread product will turn out. [...]
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 [...]
DATEM Replacement What is a DATEM replacement? Consumers are now more than ever seeking clean label baked products. To combat this challenge, the industry has identified and/or developed other alternatives that can completely replace DATEM in bread production while yielding similar results such as improved loaf volume, fine crumb structure, and dough [...]
