Dough strengthening emulsifier for baked goods

Related tags Ingredients company danisco Baking Danisco

Danish ingredients company Danisco recently launched a new
emulsifier for the bakery industry.

Danish ingredients company Danisco recently launched a new emulsifier for the bakery industry.

Panodan Visco-lo Datem is, according to the company, an improved version of its dough-strengthening emulsifier Panodan Datem. The ingredient is characterised by very low viscosity and is suitable for liquid dosing systems.

Danisco claims that the key advantages of Panodan Visco-lo Datem are that it provides good pumpability at low temperatures, aids the more efficient emptying of containers, requires no pre-heating before use and helps to ensure minimum waste.

The company boasts that the emulsifier also secures improved dough tolerance and a finer crumb structure and increased volume in baked goods.

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