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.
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• How to use: Use dough conditioner by mixing it directly into your dry flour before adding any liquids. Use 1/2 to 1 teaspoon per cup of flour (or 0.5% to 3% of the total flour weight) depending on the recipe, to speed up rise times and create a fluffier crumb. 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 softer, finer, and more uniform crumb texture.
• Improves Freshness: Assists in maintaining product softness and freshness for longer.
• Easy to Use: Can be mixed directly with dry ingredients before adding liquids.

Dosage Guide

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.