TECH-Talk

A new approach to emulsification in bakery

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April 23, 2025

Close up of slice wholegrain bread on a wooden table.

GemPro Max: Bakery’s new emulsification and dough conditioning solution

Wheat Protein as a preferred, clean label option:

Wheat protein is an excellent alternative to traditional emulsifiers. Wheat protein strengthens the dough, improves gas retention, and contributes to a higher volume loaf. It also enhances the texture and moisture retention of the bread, leading to better freshness and a softer crumb. GemPro Max wheat protein is a natural emulsifier, promoting the stability of the dough and improving the uniformity of the crumb.

Product Info

90% protein content
Clean-label, sustainable emulsifier
Replaces DATEM, SSL, mono-/diglycerides
Promotes emulsion stability
Effective dough conditioner

Bake Testing

When adding emulsifiers, dough handling and process tolerance improves. GemPro Max was tested as compared to DATEM, SSL, and mono and diglycerides at 0.75%, and 1.0% on flour weight. GemPro Max supports the softness and flexibility typically obtained from mono and diglycerides and supports the dough handling and anti-staling properties typically obtained from SSL and DATEM.

Recommended usage rate:

GemPro Max at 0.75%-1.00% based on flour

Benefits of Using Wheat Protein to Replace Emulsifiers

Improved Dough Handling and Stability
- Aids in dough conditioning and dough strength
Clean Label
- Delivers the same quality as DATEM without compromising taste or texture
Enhanced Product Quality
- Maintains volume and texture
Cost-Effectiveness