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DATEM 80%

Last Modified : 2024-12-14

Use Case :

Bakery Products: DATEM is widely used in the production of bread and other dough-based products to improve dough structure, texture, and increase volume.
Leavened and Aerated Products: In the production of cakes and leavened products, DATEM is used to improve shelf life and texture.
Pasta and Grain Products: DATEM is also used in pasta and noodle production to improve the texture and reduce cooking time.

Product Analysis File :

Description :

DATEM 80%, a common emulsifier in the bakery and food industries, is used to improve the structure and texture of dough in bread, cakes, and other baked goods. It is especially effective in increasing volume, extending shelf life, and enhancing the quality of bread and other leavened products.

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Industries using this product :

Key Features and Benefits
- Improved Dough Structure: DATEM enhances the dough structure, making it stronger during the baking process and resulting in a softer texture and higher volume.
- Increased Shelf Life: DATEM 80% helps improve the stability and shelf life of baked products, preventing them from becoming stale quickly.
- Volume Enhancer: By using DATEM, baked products gain more volume, which contributes to the visual appeal and texture of the final product.
Technical Specifications
- Chemical Composition: A combination of tartaric acid and diglycerides.
- Appearance: White to light yellow powder or granules.
- Solubility: Soluble in fats; partially soluble in water.
- Storage Conditions: Store in a dry, cool place, away from direct sunlight, to maintain product quality.
Frequently Asked Questions (FAQ)
- Can DATEM 80% improve dough on its own?
  DATEM works best in combination with other emulsifiers and dough conditioners, but it can also improve the texture and volume of dough when used alone.
- How should DATEM be used in bakery products?
  The amount and method of using DATEM depend on the product and formulation. Typically, a small percentage is added to the dough to activate its dough-enhancing properties.

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