lead to using multiple emulsifiers. Some emulsifiers may have more than one function so multiple emulsifiers may not be needed. " At the end of the day, formulators must ask, what is being emulsified? " Is it mainly oil, water or air that needs to be stabilized? " Ms. Benneter asked. " Additionally, understanding the correct addition point for the emulsifier based on the formulation process and emulsifier type. " Some emulsifiers are forgiving and can be added at any point while others must be incorporated at a specific step to be activated correctly. " Generally adding more emulsifier is beneficial, but there may come a point when too much emulsifier can change the characteristics of the product, " Mr. Nedderson explained. " A simple dose response trial is usually all that is needed to determine the right level. " Frozen dough offers bakers and their customers an opportunity to circumvent the knowledge gap in the workforce. And the right emulsifiers can get in front of challenges with moisture migration and volume to deliver the end consumer a consistently high-quality baked good that tastes and feels fresh. Emulsifiers can ensure frozen bread dough still reaches the desired volume when baked at the customer level. BreadPartners * is the world's first metal detector to use multiple field directions, the Interceptor DF achieves a 100% detection sensitivity increase. This system has been designed to inspect low profile snacks and bakery such as chocolate bars, confectionery, cookies and nutritional bars. 888-220-8737 sales@fortresstechnology.com www.FortressTechnology.com BOOTH C5404http://www.FortressTechnology.com