Bakery / Ingredient applications
Bread & Roll Pastry
Bread and pastry development brings together dough handling, fermentation and the eating quality of the finished product. From pan breads and buns to frozen pastries, the right formulation brief starts with the texture and production behaviour you want to achieve.
Discuss your application
Products
- GLOMUL DS 8020
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL SSL 302
- GLOMUL MGD 932-NH
- DATEM 80
Primary Applications
- White pan breads
- Sweet buns
- Burger buns
- Doughnuts
- Frozen dough pastries
- Steam products
- Flat breads
- Danish & sweet doughs
- Powdered bread improver products
Key Benefits
- Dough conditioner & strengthening
- Shock tolerance
- Volume and crumb texture control
- Fine crumb structure
- Water dispersible
- Shortening replacement
- Increase dough viscosity & fermentation tolerance
- Better gas retention
- Greater bread volume
- Produce crisp bread crust
- Improved softness
- Shelf-life extension and anti-staling
- Long fresh keeping
- Reduction of water loss during baking
- Improvement in chewing & taste properties