Enhancing Baked Goods With Diacetyl Tartaric Acid Ester Of Mono Diglycerides (DATEM)

DATEM is an extremely cost-effective solution for enhancing baked goods. Unlike some other additives or preservatives, DATEM is relatively inexpensive and can be used in very small quantities to achieve the desired results. This means that food manufacturers and bakeries can enjoy the benefits of DATEM without having to spend a lot of money on expensive ingredients or equipment. Additionally, because DATEM is such an effective and versatile additive, it can be used in a wide range of baked goods, making it a valuable resource for any food professional.

1. Improved Texture and Stability:
One of the key features of Diacetyl Tartaric Acid Ester of Mono Diglycerides (DATEM) is its ability to improve the texture and stability of baked goods. When used in small quantities, DATEM can greatly enhance the consistency of dough or batter, resulting in a smooth and even final product.

1. Improved Bread Texture

Diacetyl Tartaric Acid Ester of Mono Diglycerides is often used in bread baking because it can improve the texture of the finished product. The addition of this ingredient helps bread to become fluffier and softer, resulting in a lighter and more enjoyable eating experience.

2. Increased Cake Volume

Adding Diacetyl Tartaric Acid Ester of Mono Diglycerides to cake batter can help increase the volume of the cake, resulting in a taller and more impressive cake. This ingredient works by improving the cake's structure, allowing it to rise higher and creating a lighter crumb.

3. Moist and Fluffy Pastry

Diacetyl Tartaric Acid Ester of Mono Diglycerides is also useful in pastry baking. This ingredient can help pastry to become lighter, fluffier, and stay moist longer after baking. It results in a superior product that tastes fresh and delicious even after sitting for a period.

4. Soft and Tender Cookies

Adding Diacetyl Tartaric Acid Ester of Mono Diglycerides to cookie dough can help to make the resulting cookies softer and more tender. This ingredient improves the dough's structure, resulting in a smoother, less crumbly cookie.

5. Enhances Freshness

Finally, Diacetyl Tartaric Acid Ester of Mono Diglycerides has been shown to help enhance baked goods' freshness. This ingredient improves the texture and volume of the finished product while also increasing its moisture retention ability. This results in a longer shelf life for baked goods, allowing them to stay fresher longer.

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