Emulsifier for efficient processing and fat reduction.
Bakeries can draw on PANODAN® to optimize their efficiency and quality when producing bread, biscuits, sweet dough, pastry and donuts. The range is based on vegetable oils from soya, palm and/or rapeseed oil.
For easy handling and trouble-free production, we offer DATEMs in several formats, including fine or coarse powder, pellets and liquid.
Functional benefits by application
|Bread||Stronger dough for easier processing and improved bread quality|
|Biscuits||Reduced hardness in fat-reduced biscuits. Improved dough machinability. Increased raw material tolerance. Improved final product quality|
|Sweet dough, pastry and donuts. Pet food. Coffee whitener||Improved machinability and raw material tolerance. Improved emulsion stability. No feathering|
|Cheese||Improved melting properties and texture|
|Soups, sauces and dressings||Improved heat and emulsion stability|
|Pet food||Reduced power consumption. Increased extrusion capacity. Reduced water consumption. Uniform expansion. Uniform starch gelatinization. Reduced fine particles during drying|