Sodium Stearoyl Lactylate (SSL) is an emulsifier used in bread making to strengthen the dough during processing and to keep the crumb soft during storage.| BAKERpedia
An enzyme is a protein catalyst that facilitates chemical changes in biological systems. In bakery systems, they can act as dough conditioners, fermentation enhancers and anti-staling agents. They can eliminate undesirable additives for clean label baking.| BAKERpedia
Emulsifiers are surface-active agents that stabilize immiscible dispersions like water and oil. Various emulsifiers are used in food and bakery formulas such as lecithin, mono- and di-glycerides, DATEM, SSL and CSL.| BAKERpedia