Datem Replacer Enzyme Mix 25 KG

Datem Replacer Enzyme Mix is a special blend specifically used as a replacement for DATEM (Diacetyl Tartaric Acid Esters of Fatty Acids Monove Diglycerides), which improves dough properties in bakery production. The ingredients contained in this enzyme mix improve the structure and stability of the dough, while at the same time saving costs.

Appearance Powder White and Creamy in Color
Ingredients: Enzymes, Flour, and Ascorbic Acid (E300)
Packaging Type: 25 Kg Cardboard Box

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Datem Replacer Enzyme Mix Usage Areas

Datem Substitute can be used effectively in all wheat bread applications and bakery products using DATEM:

1. Roll Breads: Increases softness and volume.
2. Baguette Breads: Improves crust texture and increases volume.
3. Sandwich Breads: Contributes to a more homogeneous structure.
4. Croissant Supports layered structure and allows easy handling of the dough.
5. Flour Mills and Bakeries: Offers cost efficiency in large-scale production.

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Advantages

• Improved Dough Strength: Improves dough elasticity by strengthening the gluten network.
• Reduced Stickiness: Allows easier shaping during dough processing.
• Fermentation Tolerance: Offers better gas holding capacity and stability during fermentation.
• Increase in Bread Volume: Excellent results, especially with weak flours.
• Cost Advantage: Compared to using DATEM, %10-%delivers the same performance using 20 percent less quantity.

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Usage Dosage

• 100% substitution of DATEM can be achieved by using between 100 – 300 ppm.
• Significant cost savings are achieved by using DATEM at a ratio of 1/10-1/20.

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Combination

• Datem Substitute Enzyme Mix can be easily combined with other additives to provide a compatible solution for a variety of bakery products.

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Additional Information

Datem Substitute is a solution specifically developed to improve the performance of weak flours. It increases the shelf life of products and helps to produce homogeneous bread. It also supports elasticity and texture quality in layered products such as croissants.

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For more information about other additives used in bakery production, please see our raw materials category.