Processed

High Acid DATEM

High-acid DATEM grades carry a higher diacetyl tartaric substitution level for stronger anionic dough interaction when flour is weak, mixing is short, or volume targets are aggressive. They are specialist improver components rather than general kitchen pantry items. Balance against over-tightening and off-flavour: high-acid material is potent at low dose. Pair with enzymes and process adjustments rather than stacking multiple strong oxidants blindly. Document lot acid value for consistent plant results.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Industrial DoughLow Dose Flour BlendPremix In Improver

Traits

High AcylationPotentSpecialist GradeStrong AnionicStrong StrengthenerVolume Focused

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 391

Amount per 100 g

Total Fat 1 g
Saturated Fat 0.47 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 20.7 mg
Salt 0.05 g
Total Carbohydrate 95.4 g
Dietary Fibre 0 g
Total Sugars 80.2 g
Complex / starch 2.04 g
Protein 2.1 g
Water 5.24 g

Detailed nutrients

Energy 391 kcal
Water 5.24 g
Carbohydrates 95.4 g
- Sugars 80.2 g
- Starch 2.04 g
Protein 2.1 g
Fat 1 g
- Saturated Fat 0.47 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 20.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.06 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.2 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
Minerals 410 mg
- Major Minerals 409 mg
  - Calcium 54 mg
  - Sodium 20.7 mg
  - Potassium 334 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.06 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.2 · vitamin-e: 0.11 · vitamin-k: 0.5 ·

Minerals

Sodium: 20.7 · Potassium: 334 · Calcium: 54 · Iron: 1.5 ·

High Acid DATEM of DATEM: composition reflects this culinary part relative to the whole ingredient.

History

1985DE

High-acylation DATEM grades targeted weak flour and high-volume industrial bread.

2005

Specialist high-acid DATEM filled niches in frozen dough and high-speed lines.

2020

High-acid DATEM persisted where clean-label alternatives could not match volume.