Danish ingredients company Danisco recently launched a new emulsifier for the bakery industry.
Panodan Visco-lo Datem is, according to the company, an improved version of its dough-strengthening emulsifier Panodan Datem. The ingredient is characterised by very low viscosity and is suitable for liquid dosing systems.
Danisco claims that the key advantages of Panodan Visco-lo Datem are that it provides good pumpability at low temperatures, aids the more efficient emptying of containers, requires no pre-heating before use and helps to ensure minimum waste.
The company boasts that the emulsifier also secures improved dough tolerance and a finer crumb structure and increased volume in baked goods.