Enzyme Innovation, Booth 4062
SEBake PF can be used to strengthen the dough, improve dough mixing tolerance & machinability, as well as to enhance the gas retention capacity of the dough. The resultant baked goods thus have a more whiter & uniform crumb structure and also exhibit a significantly increased volume. SEBake PF is used for effective replacement of chemical dough strengthening emulsifiers such as DATEM (diacetyl tartaric acid ester of mono/di-glycerides), SSL (sodium stearoyl lactylate) and CSL (calcium stearoyl lactylate). Replacement of such chemical emulsifiers with SEBake PF can enable bakers to produce the much-desired clean-labelled baked goods.