Chemsino Team Explores the Magic of Emulsifiers in Baking at R&D Center
Last week, the entire Chemsino team came together at our in-house R&D Center for an exciting, hands-on learning session focused on the practical applications of food emulsifiers in baked goods. It was a meaningful and inspiring experience that strengthened both our technical knowledge and team spirit.
The training focused on four key topics, each closely tied to our core product offerings:
The Role of Chemsino DATEM in Bread
Our team explored how DATEM helps improve dough strength, bread volume, and overall texture. Through practical demonstrations, we gained a clearer understanding of how this emulsifier enhances baked bread products.
Application of Chemsino Cake Gel in Sponge Cakes
We examined how our specially formulated cake gel helps create light, fluffy sponge cakes with improved structure and moisture retention. This session included practical mixing and baking trials.
Comparative Testing of Three Chemsino Whipping Cream Powders
We conducted side-by-side tests of three different Chemsino whipping cream powders, evaluating their whipping performance, stability, and taste. This allowed the team to better understand which cream suits specific application needs.
Fun Hands-On Cake Making Session
To conclude our training, the team rolled up their sleeves and got creative with a hands-on cake-making activity. It was not only fun, but also helped reinforce the importance of ingredient synergy in real-world applications.
This immersive experience not only deepened our understanding of how Chemsino emulsifiers perform in bakery applications, but also brought our team closer together. By combining technical learning with teamwork, we’re more committed than ever to providing our global customers with innovative, high-quality food additive solutions.
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