MASEMUL® EB 1007

Identification & Functionality

Ingredient Name

Emulsifier Blend

Food Ingredients Functions

Dough Strengthener

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Dough Conditioners & Flour Additives

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Non-GMO

Food Ingredients Features

Dough Improver,

Enhanced Shelf Life,

Improved Dough Machinability & Development,

Improved Hydration,

Improved Mouthfeel,

Improved Texture

Product Features

• Pizza Dough
  • Reducing rate of starch retrogradation thereby extending shelf-life of product.
  • Dough strengthening for better gas retention and optimum pizza volume.
• Cookie
  • Improve strength in cookie dough for ease in machinability.
  • Baked cookie short bite, improved melt in mouth, retain crispy and crunchy texture.

Product Advantages

• Pizza
  • Works well in fresh, chilled and frozen type of pizza.
  • Compensation for variations in raw materials (e.g., flour quality).
  • Improved hydration rate of the flour and other ingredients.
  • Improved dough machinability by gluten complexing.
  • Greater tolerance to production stress of dough during automatic or mechanized process.
  • Increased gas retention, resulting in lower yeast requirements, improved oven spring, shorter proof times, and increased volumes.
  • Better texture of finished pizza - short bite and better eating.
  • Stronger side walls and improved symmetry.
• Cookie
  • Compensation for variations in raw materials (e.g., flour and fat quality).
  • Improved dough strength.
  • Greater tolerance to production stress of dough during automatic or mechanized process.
  • Increased and Improved oven spring and volume.
  • Better texture short bite, crunchy and crispy.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Cookies,

Pizza

Formulation Considerations

• Pizza
  • Dough strenghtener - No improver/emulsifier needed once using MASEMUL® EB 1007.
  • Yeast - Dosage 0.5 - 1.5% yeast depending on the type of pizza - thin, thick, deep dish, dough ball.
  • Dough temperature - Finished dough temperature needs to be adjusted depending on fresh, chilled or frozen variety.
• Cookie
  • Dough strenghtner - No additional needed once using MASEMUL® EB 1007.
  • Dosage - Depending on the process manual and full or partly automatic cookie making blend dosage can be used between 1.0 - 1.5%. Finished product will have crispier and crunchier at higher dosage.

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

FDA Compliant,

Halal,

Kosher,

Non-GMO Project Verified

Technical Details & Test Data

Outcome and Results

By using MASEMUL® EB 1007, volume, softness, cell structure, shelf life and eating parameters will be enhanced in Pizza and Cookie.

Pizza tested in fresh, chilled and frozen process using MASEMUL® EB 1007

Observation:

• Pizza dough with addition of 1.0% EB 1007 has better strength to hold toppings as compared with control.
• Pizza dough with addition of 1.0% EB 1007 has easy bite with slightly chewy in overall eating quality; whereas control was hard chewy.

Blank (for left picture)
with MASEMUL® EB 1007 (right picture)

Importance MASEMUL® EB 1007 in Pizza

• Dough stability and strength.
• Increases volume and even uniform texture after baking.
• Improves eating parameter and mouthfeel.

Cookie application with MASEMUL® EB 1007 - Plain, inclusion and center filled