Description
Key Benefits
- Enhances dough elasticity and machinability
- Improves volume, softness, and crumb structure
- Provides rich flavor and smooth mouthfeel
- Extends freshness and delays staling
- Supports consistent baking performance
Applications
- Bread & rolls:Improves softness, volume, and shelf life
- Cakes & pastries:Provides aeration, tenderness, and rich texture
- Cookies & biscuits:Ensures crispness and flavor stability
- Industrial baking:Delivers uniform quality and process efficiency
Regulatory Note
- Bakery fats may include emulsifiers, antioxidants, and stabilizers depending on formulation.
- Permitted under FDA, EFSA, and FSSAI guidelines with labeling requirements for consumer transparency.
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