Products in Dough Conditioners & Flour Additives: Dough Conditioner

Angel Yeast LD-500 is used to increase bread volume and improve the crisp of bread crust.

Angel Yeast CL-04 is used to increase bread volume and improve the crisp of bread crust.

BreadPartners BP Optimum Ssl Datem Replacer (#20086) is a clean label, non-GMO enzymatic solution for replacing SSL and DATEM to give strength to the dough, as well as volume and softness to the final product.

Angel Yeast CS-04 is used for all kinds of sweet dough, concentrated recipe and cost saving.

BreadPartners Artasia (#30005) is a 1% improver for long-term frozen dough (3 - 6 months +/-). It is a bread and roll improver specially formulated for unfermented dough.

Calcium Iodate Monohydrate (CIM) ranks high on quality enabling various applications. Our product conforms to animal feed quality parameters in various countries. CIM is used as an animal feed additive to address the Iodine deficiency in meat and milk producing animals.

BreadPartners Pronto Pan (#30044) is a 2 - 4% bromated, dairy-free conditioner offering flavor, extensibility, and volume.

BreadPartners Tempest (#30082) is a 2% all purpose improver for all types of bread and rolls requiring maximum strength, tolerance, and volume.

BreadPartners Naturell Complete (#30430) is a 1% complete, clean label improver that provides improved machinability, dough tolerance, extensibility, and crumb softness.

Niaproof® Sodium Stearoyl Lactylate, better known as Niaproof® SSL, is a food additive that has many qualities desired by food producers. It helps strengthen the dough, mixes liquids and oils, and it can replace some fat and sugar. It is used in a variety of commercially baked goods and processed foods, including bread, sour cream, salad dressings, soups, cheese products, crackers, cookies, and puddings. Niaproof Sodium Stearoyl Lactylate is offered as a white to cream color powder grade.

EDME Wheatone is non-diastatic malted wheat flour. It is milled from the whole kernel, germ, and endosperm. It has a sweet malted wheat flavor and aroma. It enhances browning, softens crumbs, and behaves as a natural dough conditioner. It helps moisture retention and extends product shelf life with improved fermentation.

Angel Yeast CS-02 is used for all kinds of sweet dough,concentrated recipe and cost saving.

BreadPartners Nature’s Pride Improver (#30144) is a clean label improver for retarded and fresh-baked bread and roll doughs.

BreadPartners Naturell Forte DB 100 (#30418) is a 1% non-GMO, clean label improver specifically formulated for frozen par-baked bread and rolls.

BreadPartners CRC Bagel Conditioner (#30130) is a 1% clean label, non-GMO bagel improver.

Angel Yeast A-800 is used to strengthen gluten, increase bread volume and improve texture.

BreadPartners Naturell (#30006) is a 1% non-GMO, clean label improver for fresh and frozen bread and dough.

BreadPartners Lightning (#30008) is a 2% improver for all types of yeast-raised doughs requiring a crispier crust. It is great for making crusty bolillos.

Angel Yeast LD-300 is used to increase bread volume and improve the crisp of bread crust.

Sodium Iodate is a white, crystalline powder that is used as a chemical disinfectant. Sodium Iodate is mainly used in everyday life as iodised salt. This odorless powder also acts as an oxidiser in engineering sulfur dyes, and hence is combustible. Sodium Iodate is also used in the baking industry as a maturing agent that helps condition bread doughs.

BreadPartners Kwick Sponge (#30016) is a 2 - 4% bromated, whey based conditioner offering flavor, extensibility, and volume.

BreadPartners BP Premiere 2000 (#20035) is a 2% non-GMO, multi-purpose, clean label bread and roll improver for volume and strength. It works great in a retail setting as well as industrial.

Angel Yeast A-1000 is used to increase bread volume, improve texture and cost saving.

BreadPartners Naturell Xtra (#30129) is a 1% improver for maximum clean label volume and strength, formulated for industrial application.

Angel Yeast A-66 makes the dough easy to handle, increases bread volume, improves texture and extends shelf life.

BreadPartners Tridant B (#30015) is a 1 - 2% strong conditioner for fresh or frozen dough providing excellent tolerance, strength, and volume.

Angel Yeast A-300 is used to stabilize flour's quality, improve texture and extend shelf life.

BreadPartners Cyclone (#30126) is a 2% improver for providing machinability, volume, and tolerance for all types of yeast-raised breads, rolls, and buns.

Niaproof® Calcium Stearoyl Lactylate, better known as Niaproof CSL, is a food additive that has many qualities desired by food producers. It is used in a variety of products like baked goods and desserts. Niaproof Calcium Stearoyl Lactylate is offered as a white to cream color powder grade.

BreadPartners Organico DC 1 (#30423) is a 1% organic compliant, clean label improver for enhanced strength in volume in all types of bread.

Angel Yeast CL-02 is used to increase bread volume and improve the crisp of bread crust.

MUFFIT COMPLETE is a well-balanced dough conditioner designed for English muffin production.