This Bread Compound is specially formulated with a balanced solid fat profile and optimized melting characteristics to support the diverse needs of bread and bun production. Acting as an effective emulsifying agent, it helps retain moisture in baked goods, resulting in improved softness, extended shelf life, and enhanced overall quality. Its functional properties boost dough fermentation, machinability, and volume, delivering superior rising performance and consistent results. By helping form stable three-dimensional gas cell structures, it improves crumb texture, stabilizes dough quality, and contributes to better hydration capacity. Additionally, it provides a natural whitening effect on the crumb and enhances the fresh-keeping qualities of the final product. Ideal for premium breads, burger buns, hot dog buns, fish buns, and similar bakery items, this compound ensures reliability and high performance for industrial and professional baking environments.