Emulsifier Alternative

Panamore Spring from DSM Food Specialties is an enzyme preparation that offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate). 

Panamore Spring contains several enzyme activities. These activities have a combined action on the lipids naturally present in wheat flour; producing compounds that have emulsification properties. The result is a more stable, tolerant and shock-resistant dough, and an end-product with fine and soft crumb structure, as well as good volume and extended shelf life. Used at far lower dosage levels than SSL, Panamore Spring also delivers cost savings for bread manufacturers, not only through lower ingredient costs but also reduced storage and handling.

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