Discover the secret to perfect bread and pastry results. Promax International Corporation, along with our principal Savannah Surfactants, offers a wide range of emulsifiers specifically designed to enhance the texture, quality, and overall characteristics of bread.
Benefits of our emulsifiers in bread applications:
- Improve dough stability and handling
- Create a softer, lighter, and more flavorful crumb
- Enhance pastry texture, achieving flaky, buttery croissants
- Extend freshness, maintaining flavor and texture longer
- Ensure high-quality baked goods with a more appealing crumb and longer shelf life
Sodium Stearoyl Lactylate (SSL) – E481
This emulsifier enhances dough stability, making it easier to mix and handle, while improving crumb structure for a softer, more uniform, and finer texture. It also strengthens the dough, helping it holds its shape during proofing and baking. Check out our recipe concept below:
Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) – E 472e
This emulsifier strengthens dough for easier handling, improves gas retention for better rise, and creates a softer crumb. It maintains moisture, extends freshness, and enhances dough elasticity for consistent high-volume production. Check out our recipe concept below:
Why Choose Savannah Surfactants Emulsifiers?
- Palm-oil free
- FSSC 22000 certified
- Kosher and Halal certified
Upgrade your baked goods with our high-quality emulsifiers. Contact us to learn more!
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