Bread Making Additives Distilled Monoglyceride Fine Powder (from 100-200mesh) CAS No. 123-94-4

When using fine powder DMG fine powder (from 100-200mesh) for bread production, you would typically add it to the flour or dough during the mixing phase.

DMG fine powder (from 100-200mesh) is often used as an emulsifier and dough conditioner in bread-making to improve the texture, volume, and overall quality of the bread.

Role in Bread Production:

Emulsification: DMG fine powder (from 100-200mesh) helps stabilize the mixture of water and fat in bread dough, which leads to better dough consistency and uniform distribution of fat. This results in improved dough handling and a more consistent final product.

Dough Conditioning: DMG can enhance the extensibility and elasticity of the dough, making it easier to work with during processing and shaping.

Improved Texture: The use of DMG fine powder (from 100-200mesh) can lead to softer and finer crumb texture in the baked bread.

Volume Enhancement: DMG fine powder (from 100-200mesh) aids in creating better gas retention during fermentation and baking, which contributes to increased bread volume.

20kg/bag