Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.| BAKERpedia
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
DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume.| BAKERpedia