Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Vegetable Fat
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Ideal for all types of breads and buns.
- Functions as fat source as well as improver in bread making process.
- Easy to use liquid paste.
- Increases bread volume.
- Lowers staling rate.
- Advantages
- Imparts soft texture to breads and buns.
- Provides good dough extensibility and machineability during processing.
- Improves keeping quality of breads and buns.
Applications & Uses
- Markets
- Applications
- Use Level
- 2 - 5%
- Formulation Considerations While Using MASEMUL® EB 1011
- Can be incorporated into existing processes.
- Recommended dosage of 2%- 5% based on total flour weight depending on the type of bread.
Outcome and Results
MASEMUL® EB 1011 improves bread softness, bread volume, eating quality of bread by imparting finer and uniform crumb structure.
- Application & Functionality
Plain & Wholegrain Bread / Rolls / Tortillas / Buns / Pizza
- Emulsified fat for breads. Imparts good dough extensibility.
- Improves bread volume, softness, keeping quality and texture.
- Good machine tolerance to the dough.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Technical Information
Comparison of breads made with Blank, 3.0% Control (Fat + Emulsifier), 3% MASEMUL® EB 1011
Hardness of Closed Top Bread, g
Breads made with MASEMUL® EB 1011 has slowest rate of staling.
Bread volume (ml)
Breads made with MASEMUL® EB 1011 has the largest bread volume.
C- CELL measurement of number of bread cells, cell diameter and crumb structure
Breads made with MASEMUL® EB 1011 has finer and uniform crumb structure.
