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Why Bread Improver ?
Bread Improver , as one of the most important ingredients to be used in bakery , has been used for a long time to offer help to bakers .
Two of the most concerned issues for most bakers are the life-spans of their baked bread after leaving oven . And also the consistency quality of the bread .The reasons which caused these two issues are :

1)the rapid ageing process of the wheat starch resulting in the toughening of the loaf ;
2)the difficulty to control the quality of the flour they use 

And when bread improver is used in the baking process , these worries can be solved easier .Not only you can can you take back control of the baking proess , but you can better master some tough challenges ,even across your less experienced workers .
What does emulsifier do in bread improver ?
Emulsifiers such as DATEM (E472e), monoglyceride (E471) and calcium stearoyl lactylate (CSL, or E482) have a positive effect on the processing quality, floury texture and tenderness. These emulsifiers ensure that the gas bubbles are trapped in the dough during kneading and rising and provide a nice floury texture. Emulsifiers can be left out, but this creates a technological risk because the 'tolerance' of the dough decreases. This results in quality fluctuations and it affects how well the bread can be cut.
application
Chemsino Solution
To Your Bread improver
DMG
Distilled mono and diglycerides, are principally a crumb softening emulsifier.  Widely used in baking bread for improved softness over time, retarding starch retrogression.  DMG also have an effect on extensibility of the gluten network, and improve on overall loaf volume, versus without.
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DATEM
Diacetyl Tartaric Acid Ester of Mono- and Diglycerides is also used as a crumb softener, and has the additional benefits of strengthening the dough and improving oven spring and final loaf volume. 
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CSL
Calcium stearoyl lactylate / SSL-Sodium stearoyl lactylate are used to promote gluten aggregation by creating intermolecular interactions with proteins.
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