Manufacturing delicious bread

Whether it is toast, white bread, sweet bread, soft rolls or burger buns, Palsgaard has developed a range of emulsifiers for bread production. The purpose of using the emulsifiers, apart from helping to obtain a stable dough system, is to improve the volume and texture of the finished product and prolong its shelf life.

Dough stabilization

• Dough conditioning
• Easy and fine dispersion of the fat in the dough

 

Tools

  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Monoglycerides (E471):
    Palsgaard® 5600 series
    Palsgaard® 0090 series
    Palsgaard® MDG 0222
  • Palsgaard® 3500 series (Datem E472e)

Bread volume

• Increased volume in the finished product, regardless of fat content

 

Tools

  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Palsgaard® 3500 series (Datem E472e)

Texture

  • Elasticity
  • Softness
  • Controlled crumb structure

 

Tools

  • Monoglycerides (E471):
    Palsgaard® 5600 series
    Palsgaard® 0090 series
    Palsgaard® MDG 0222
  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Palsgaard® 3500 series (Datem E472e)

Convenience

  • Cold dispersible
  • Easy dispersible
  • Improved stability and machine ability of the dough
  • Improved tolerance towards dough shock and proofing

 

Tools

  • Monoglycerides (E471):
    Palsgaard® 5600 series
    Palsgaard® 0090 series
    Palsgaard® MDG 0222
  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Palsgaard® 0054
  • Palsgaard® 3500 series (Datem E472e)

Shelf life

  • Improved shelf life
  • Anti-staling
  • Elasticity over time
  • Softness over time

 

Tools

  • Palsgaard® 3400 series (SSL E481 and CSL E482)
  • Palsgaard® 5600 series (E471)
  • Palsgaard® MDG 0222

 

Manufacturing delicious bread - softness over time

Palsgaard bakery
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