DATEM: Creating Optimal Structure in Cakes And Pastry Fillings

DATEM is a valuable tool in the bakery industry, helping to create stable and consistent structures in cakes and pastry fillings. By using DATEM, manufacturers can improve the quality of their final products, reduce waste and costs, and extend the shelf life of their offerings.

1. Improved Textural Properties: DATEM helps to create a consistent texture in cakes and pastry fillings, resulting in a more satisfying eating experience for the consumer.

2. Cost Savings: By improving the structure and stability of bakery products, DATEM reduces the risk of batch failures and waste, ultimately saving manufacturers time and money.

3. Longer Shelf Life: With its emulsifying properties, DATEM can help extend the shelf life of products, reducing the likelihood of spoilage and waste.

One of the key applications of DATEM is in the production of cakes. Cake batters typically require emulsifiers to ensure that all the ingredients are properly integrated and that the structure of the cake is consistent. DATEM serves as an emulsifier, helping to bond the water and fat molecules within the batter and create a stable structure.

In addition, DATEM is also used in pastry fillings such as custards and creams. The structure and texture of these fillings are critical to their success in pastries. With the addition of DATEM, these fillings become more stable, ensuring that they hold their shape within the pastry and don't leak or break apart during baking.

Net Weight each carton：25kg ;Gross Weight：26kg
Pack size：43*38*28cm
Without pallets
20GP:15.5mts 40GP:25mts
with pallets
Weight：18 cartons for 10 pallets; 24 cartons for 10
pallets
20GP:20 pallets，10.5mts
40GP:40 pallets，21mts