Bakers Journal

News
Emulsifier alternative slices cost of bread production


September 28, 2009
By BakeryAndSnacks.com


Sept. 28, 2009 – Dutch company DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).


Sept. 28, 2009 – Dutch company DSM Food Specialties says it has
developed a new enzyme preparation which will offer bread manufacturers
a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).


The company is extending its Panamore range with the addition of Panamore Spring, an enzyme that acts on the lipids in wheat flour to produce compounds which have emulsification properties. | READ MORE

Advertisment

Print this page

Related



Leave a Reply

Your email address will not be published. Required fields are marked *

*