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, 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.
||Stronger dough for easier processing and improved bread quality||Bread|
|Reduced hardness in fat-reduced biscuits
Improved dough machinability
Increased raw material tolerance
Improved final product quality
|Improved machinability and raw material tolerance
Improved emulsion stability
|Sweet dough, pastry and donuts Pet food
|Improved melting properties and texture||Cheese|
|Improved heat and emulsion stability||Soups, sauces and dressings|
|Reduced power consumption
Increased extrusion capacity
Reduced water consumption
Uniform starch gelatinization
Reduced fine particles during drying
You are welcome to contact us for more information.