Cooperative Customer: A large European baked food manufacturer
Customer Pain Points: When producing toast, dinner rolls and other baked goods, the customer faced problems such as small bread volume, rough internal structure, fast product aging (hardening after 2 days), poor dough stability on high-speed production lines, and high product scrap rate, urgently needing an emulsifier solution suitable for industrial production lines.
Solution: Our technical team customized a compound emulsifier solution of DATEM (E472e) + distilled monoglycerides (E471) combined with the customer’s production process and product needs, with a recommended addition amount of 0.3%-0.5%. This compound system can effectively strengthen the dough gluten network, improve dough gas retention, combine fully with starch, delay starch aging, and enhance bread softness.
Application Effect: After cooperation, the customer’s bread product volume increased by 28%, with delicate and uniform internal structure; the product shelf life was extended from 2 days to 5 days, maintaining a soft taste all the time; dough stability on high-speed production lines was greatly improved, product scrap rate decreased by 40%, and the products fully complied with EU clean label standards, successfully entering high-end supermarket channels in many European countries.
