At AFI we offer a range of emulsifiers for the baking industry. The AFI emulsifier range assists with an array of attributes in baked goods, including dough conditioning, crumb softness, increased loaf volume and enhanced bread/ bun textures. With the correct emulsifier or combination of emulsifiers in application, better dough machinability & stability can be achieved during proofing and baking. Distinctive desired characteristics in the end product such as increased shelf life, more uniform crumb structure, increased loaf volume and bread softness, can be achieved by using AFI’s emulsifier offerings. Emulsifier combinations can also be tailored to specific needs to attain desired characteristics ensuring a competitive advantage in the bread market.
