Processed
Powdered DATEM
Powdered DATEM is the free-flowing industrial form blended into flour, bread improvers, and premixes for pan bread and rolls. Fine particles distribute through dry ingredients so dough strengthening begins as soon as water hits the mixer, supporting higher loaf volume and finer crumb on high-speed lines. Keep sealed—humidity softens and agglomerates the powder. Dose against flour weight per improver recipe; more is not always better once dough tightens excessively. Mild acidic-ester aroma is normal; rancid fat notes are not.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 90 g
- Saturated Fat 49 g
- Trans Fat 0.4 g
- Monounsaturated Fat 30 g
- Polyunsaturated Fat 9.5 g
- Cholesterol 0 mg
- Sodium 25 mg
- Salt 0.06 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 1.2 g
- Energy 810 kcal
- Water 1.2 g
- Fat 90 g
- Saturated Fat 49 g
- Monounsaturated Fat 30 g
- Polyunsaturated Fat 9.5 g
- Trans Fat 0.4 g
- Vitamins 1 mg
- Vitamin E 1 mg
- Minerals 37 mg
- Major Minerals 37 mg
- Salt 0.06 g
Free-flowing DATEM powder for flour improvers. A couple of percent silica anti-caking slightly dilutes the fat versus a paste, but it remains a glyceride emulsifier: ~90 g fat, 0 sugars, energy ~810 kcal/100 g.
History
Powdered DATEM became the mill and improver standard for European pan bread.
Flour-blended powdered DATEM simplified dosing for industrial bakeries worldwide.
Fine free-flow powders improved dispersion in no-time dough systems.