DATEM Dough Conditioner (E472e) | Add-On Bread Improver for Breads, Buns, Pizza & Bakery Products | 100g | pack of 1
DATEM Dough Conditioner (E472e) | Add-On Bread Improver for Breads, Buns, Pizza & Bakery Products | 100g | pack of 1
Disclaimer
- Product packaging, batch details, manufacturing date, and expiry date may vary as per manufacturer update.
- Store in a cool, dry place away from direct sunlight. Reseal properly after use. Do not refrigerate.
- Dosage may vary depending on recipe, flour quality, and desired baking results.
- For bakery and food preparation use only.
What is DATEM Dough Conditioner
-
DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, a highly effective synthetic food emulsifier and dough conditioner internationally identified by the European food additive code E472e. It is widely recognized as the premier commercial strengthener for industrial baking, primarily used to reinforce the gluten network, maximize loaf volume, and provide a uniform crumb structure.
Learn More - How to use: Use a pinch per cup of flour (or 0.1% to 0.5% max of total flour weight) depending on the recipe, to create a stronger, tolerant dough. Forgives over-proofing, rough handling and weak flour. Best used for anything yeast-raise and gluten-based. Learn more
Key Features
- Food-Grade DATEM (E472e): Plant-derived dough conditioner widely used by professional bakers.
- Improves Dough Strength: Helps create stronger, more elastic dough for better handling and processing.
- Enhances Volume: Supports improved oven spring and overall product volume.
- Better Crumb Structure: Helps achieve a texturally finer and more uniform crumb
- Improves Freshness: Assists in retaining moisture for longer. Keeps baked good fresh for longer.
- Easy to Use: Can be mixed directly with dry ingredients before adding liquids.
Dosage Guide
| Flour Quantity | DATEM Quantity |
|---|---|
| 100 g Flour | 0.3 g (¼ tsp) |
| 500 g Flour | 1.5 g (1 tsp) |
| 1 kg Flour | 3 g (2 tsp) |
Recommended Usage: 0.1% to 0.5% of flour weight (Start with 0.3% and adjust as required.)
Ingredients
100% DATEM (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) - E472e, Plant-Derived
Use Cases
This DATEM Dough Conditioner is ideal for breads, buns, pizza dough, pastries, cakes, biscuits, cookies, flatbreads, tortillas, and European-style loaf breads. It is commonly used by bakeries, cafés, commercial kitchens, and home bakers to improve dough strength, loaf volume, crumb texture, and overall product quality.
Original: $3.16
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DATEM Dough Conditioner (E472e) | Add-On Bread Improver for Breads, Buns, Pizza & Bakery Products | 100g | pack of 1
Disclaimer
- Product packaging, batch details, manufacturing date, and expiry date may vary as per manufacturer update.
- Store in a cool, dry place away from direct sunlight. Reseal properly after use. Do not refrigerate.
- Dosage may vary depending on recipe, flour quality, and desired baking results.
- For bakery and food preparation use only.
What is DATEM Dough Conditioner
-
DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, a highly effective synthetic food emulsifier and dough conditioner internationally identified by the European food additive code E472e. It is widely recognized as the premier commercial strengthener for industrial baking, primarily used to reinforce the gluten network, maximize loaf volume, and provide a uniform crumb structure.
Learn More - How to use: Use a pinch per cup of flour (or 0.1% to 0.5% max of total flour weight) depending on the recipe, to create a stronger, tolerant dough. Forgives over-proofing, rough handling and weak flour. Best used for anything yeast-raise and gluten-based. Learn more
Key Features
- Food-Grade DATEM (E472e): Plant-derived dough conditioner widely used by professional bakers.
- Improves Dough Strength: Helps create stronger, more elastic dough for better handling and processing.
- Enhances Volume: Supports improved oven spring and overall product volume.
- Better Crumb Structure: Helps achieve a texturally finer and more uniform crumb
- Improves Freshness: Assists in retaining moisture for longer. Keeps baked good fresh for longer.
- Easy to Use: Can be mixed directly with dry ingredients before adding liquids.
Dosage Guide
| Flour Quantity | DATEM Quantity |
|---|---|
| 100 g Flour | 0.3 g (¼ tsp) |
| 500 g Flour | 1.5 g (1 tsp) |
| 1 kg Flour | 3 g (2 tsp) |
Recommended Usage: 0.1% to 0.5% of flour weight (Start with 0.3% and adjust as required.)
Ingredients
100% DATEM (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) - E472e, Plant-Derived
Use Cases
This DATEM Dough Conditioner is ideal for breads, buns, pizza dough, pastries, cakes, biscuits, cookies, flatbreads, tortillas, and European-style loaf breads. It is commonly used by bakeries, cafés, commercial kitchens, and home bakers to improve dough strength, loaf volume, crumb texture, and overall product quality.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Disclaimer
- Product packaging, batch details, manufacturing date, and expiry date may vary as per manufacturer update.
- Store in a cool, dry place away from direct sunlight. Reseal properly after use. Do not refrigerate.
- Dosage may vary depending on recipe, flour quality, and desired baking results.
- For bakery and food preparation use only.
What is DATEM Dough Conditioner
-
DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, a highly effective synthetic food emulsifier and dough conditioner internationally identified by the European food additive code E472e. It is widely recognized as the premier commercial strengthener for industrial baking, primarily used to reinforce the gluten network, maximize loaf volume, and provide a uniform crumb structure.
Learn More - How to use: Use a pinch per cup of flour (or 0.1% to 0.5% max of total flour weight) depending on the recipe, to create a stronger, tolerant dough. Forgives over-proofing, rough handling and weak flour. Best used for anything yeast-raise and gluten-based. Learn more
Key Features
- Food-Grade DATEM (E472e): Plant-derived dough conditioner widely used by professional bakers.
- Improves Dough Strength: Helps create stronger, more elastic dough for better handling and processing.
- Enhances Volume: Supports improved oven spring and overall product volume.
- Better Crumb Structure: Helps achieve a texturally finer and more uniform crumb
- Improves Freshness: Assists in retaining moisture for longer. Keeps baked good fresh for longer.
- Easy to Use: Can be mixed directly with dry ingredients before adding liquids.
Dosage Guide
| Flour Quantity | DATEM Quantity |
|---|---|
| 100 g Flour | 0.3 g (¼ tsp) |
| 500 g Flour | 1.5 g (1 tsp) |
| 1 kg Flour | 3 g (2 tsp) |
Recommended Usage: 0.1% to 0.5% of flour weight (Start with 0.3% and adjust as required.)
Ingredients
100% DATEM (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) - E472e, Plant-Derived
Use Cases
This DATEM Dough Conditioner is ideal for breads, buns, pizza dough, pastries, cakes, biscuits, cookies, flatbreads, tortillas, and European-style loaf breads. It is commonly used by bakeries, cafés, commercial kitchens, and home bakers to improve dough strength, loaf volume, crumb texture, and overall product quality.
