from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A particular food additive used in bread.


from Wiktionary, Creative Commons Attribution/Share-Alike License

Acronym of diacetyl tartaric esters of mono- and diglycerides.


  • "With Panamore bakers can completely, or partially, replace the use of chemical emulsifiers such as DATEM," explained Phil Latham, new business development manager at DSM Food Specialities.

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  • The pickles and peppers have yellow 5 and polysorbate 80, the bread has ten different additives including dough conditioners, DATEM, and sodium stearoyl lactylate, and the turkey contains ten additives as well.

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  • The gluten-free breads formulated with different chestnut/rice flour ratio and with/without gum blend and emulsifier DATEM were then evaluated using rheological, baking and sensory measurements.

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  • DATEM on the properties of bread dough formulations.

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  • Replicating the performance of emulsifiers like DATEM, it's a cost-effective solution for the bread market.

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  • DATEM, an acronym for diacetyl tartaric acid ester of mono / diglyceride, is commonly used by bakers to strengthen and soften dough.

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  • And for bakers opting keep a certain level of emulsifiers, for instance 0.1 per cent of DATEM, in their formulations, Panamore can also work in combination:

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  • For standard-type bread, DATEM is typically about 0.3 per cent of the total flour weight.

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  • "Depending on the amount of DATEM replaced in the application, our enzyme can lead to a

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  • Diacetyl Tartaric (Acid) Ester of Monoglyceride. Creepy stuff.

    November 7, 2009