Processed
Soft DATEM Paste
Soft DATEM paste is a plastic or semi-liquid grade melted or smeared into fat and dough systems where powder metering is inconvenient. It suits some artisanal and fat-rich doughs and can be combined with mono-diglycerides in composite bakery emulsifier blocks. Warm only enough to disperse; prolonged heat degrades ester performance. Texture should be uniform without oil separation. Store cool so the paste does not weep or oxidise.
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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 88 g
- Saturated Fat 32 g
- Trans Fat 0.3 g
- Monounsaturated Fat 38 g
- Polyunsaturated Fat 16.5 g
- Cholesterol 0 mg
- Sodium 18 mg
- Salt 0.04 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 3.8 g
- Energy 792 kcal
- Water 3.8 g
- Fat 88 g
- Saturated Fat 32 g
- Monounsaturated Fat 38 g
- Polyunsaturated Fat 16.5 g
- Trans Fat 0.3 g
- Vitamins 2.4 mg
- Vitamin E 2.4 mg
- Minerals 18 mg
- Major Minerals 18 mg
- Sodium 18 mg
- Salt 0.04 g
Soft DATEM paste uses a more unsaturated glyceride base so it stays plastic at bakery temperature. Fat ~88 g with more mono/poly than the powder grade; water a little higher. Still an emulsifier fat, not a carbohydrate.
History
Paste DATEM grades served bakeries that preferred fat-phase emulsifier blocks.
Composite soft emulsifier pastes bundled DATEM with mono-diglycerides for convenience.
Soft DATEM remained a niche against dominant powdered improver formats.