Application of DATEM
Bread: Better bread quality and easier processing thanks to a stronger dough. It's commonly used to stiffen flour for a variety of purposes, including improving the fermentation of bread dough. It aids in the conversion of sulphide bonds to disulfide bonds. It increases the bread's thickness and even improves the flavour. It reduces carbon dioxide emissions by enhancing dough elasticity in bread types (because gluten complexes strengthened). As a result, it produces a big amount of bread.
Biscuits: Biscuits with less fat have a lower hardness, Dough machinability has been improved, Raw material tolerance has been increased, Final product quality has improved.
Donuts, sweet dough and pastry: Machinability and raw material tolerance have both improved Emulsion stability has improved.
Cheese: Melting characteristics and texture have been improved. It's used to improve a spreadable cheese's melting qualities and performance. It provides the cheese a similar form and feel.
For further information regarding the products at Chemsino,you can get in touch at marketing@cnchemsino.com
