News Articles Tagged: Crumb Softener

The Impact of SSL on Baked Goods: Enhancing Texture and Extending Freshness

Discover how Sodium Stearoyl Lactylate (SSL) improves the texture, crumb, and shelf-life of bread, cakes, and pastries.

The Science Behind Better Bread: How SSL Enhances Dough and Crumb

Delve into the scientific mechanisms of how Sodium Stearoyl Lactylate (SSL) enhances dough and improves crumb structure in bread, showcasing its importance as a dough conditioner.