Corbion solution delivers consumer-friendly dough that lets bakers scratch DATEM

摘要

The latest addition to the company's Pristine® range enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM. Bakers have long been challenged by two seemingly contradictory priorities: 1) deliver the consistent product quality consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing lines, and 2) remove artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglyc-erides), which many shoppers want to avoid. Now global ingredients leader Corbion is expanding its Pristine® range with a new consumer-friendly dough strengthening solution that lets them accomplish both at the same time.