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, RSPO certified sustainable 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.
Key Benefits
Application |
Benefit |
---|---|
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 |
Donuts, sweet dough and pastry |
Improved machinability and raw material tolerance Improved emulsion stability |
Coffee whitener |
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 |
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