1. Nutrisol D

Nutrisol D are high-quality mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acid (DATEM)

Effects of Nutrisol D on dough and bread properties:

  • Increases dough strength
  • Increases mixing tolerance and dough stability
  • Improves gas retention
  • Increases loaf volume
  • Fine crumb structure