Products in Dough Conditioners & Flour Additives: Dough Conditioner

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

A dry malt option that is prepared by blending high quality corn solids and dehydrated malted barley extracts into a dry non-diastatic powder. Maltoline® CME is blended to promote uniformity and consistency in your finished product. No anti-caking agents are used.

Hydra 0.2% BVI is a white to cream powder made from enzymes and wheat flour. This product is used as a bread improver to increase dough hydration. Its most common applications are in bakery products including but not limited to breads and sandwich breads.

Ezbake Technologies Ezenglish Muffin Blend helps produce the characteristic open textured English muffins when a range of 4.6 - 4.9 pH and 6.2 - 7.7 TTA is achieved using a balance of ezENGLISH MUFFIN BLEND and other formula ingredients. It also aids machinability of the dough, improves shelf-life and boosts volume.

Ascorbic Acid, also known as Vitamin C, is a water-soluble vitamin that is a natural antioxidant which is use as a dough conditioning agent, an added antioxidant,and a natural preservative. For use in dough, add to account for 0.5-1.2% of recipe.

TEMCOL 10 is for Ice-Cream, Salad Dressing, Dairy product thickening etc

Our patented process extracts the functional components of the rice bran (lipids, proteins and complex carbohydrates). These components provide binding of water and oil as well as dough conditioning characteristics. Nu-BAKE® is all-natural and is subject to seasonal and variety variations in nutrient analysis, color, taste and aroma; however, these variations have not affected finished products

OPUS™ Largo SAPP Blend is a highly functional range of aluminum-free bakery acidulants which offer solutions for all baked good and imparts a neutral flavor profile in all baked goods.

Trizyme® FT3000 is a developer for lavash varieties.

Interquell Pure pregelatinising corn flour roller is a hydrothermic pregelled starch of maize flour by drum dryer and sensory yellow powder with 100% maize flour.

Finoric Ammonium Sulfate FCC is found in the form of colorless or white crystals or granules that decompose at temperatures above 280°. One gram dissolves in approximately 1.5 mL of water. It's not soluble in alcohol. A 0.1 M solution has a pH between 4.5 and 6.0.

Ireks-Aroma Dr. Blazevic FRESH AND FREE is a Pastry improvers, which undergo technological processes of immediate preparation, fermentation slowed down by cooling and freezing with or without fermentation.

A quality extract of pure malted barley. This syrup's flavor and color options range from light to a rich and robust malt flavor with a slightly sweet note and from amber to dark hues of reddish brown. Maltoline®; ER Light, Medium, and Dark accents a variety of flavors from delicate tropical to full bodied flavors such as cinnamon, coffee, chocolate, nutmeg, dried fruit, and nuts without overpowering the balance of the product. An organic malt syrup produced by steeping high-grade organic malted barley and allowing the naturally present enzymes to convert starches into soluble sugars. The resulting syrup is clarified and concentrated to produce an extract of pure malted barley. With a robust flavor and dark reddish brown hue, this non-diastatic syrup is a source of organic sugars and accents medium to full bodied flavors without overwhelming the product's character. Maltoline® GS is a rich, sweet malt syrup with a light reddish brown color. This blend of corn syrup and malted barley extract accelerates yeast activity, acts as a dough conditioner, and extends shelf life in fresh baked goods. The distinctive nutritive properties of malt allow for a variety of beneficial applications. A blend of corn syrup and malted barley extract with a rich, sweet malt flavor with a light reddish brown color. Maltoline®; TC soft color and flavor wash over grainy notes, boosting sweet and savory flavors while enhancing the taste and visual appeal in your finished product.

Encore Relax™ allows for unprecedented control over processing and product quality. By breaking down flour protein (gluten), Encore Relax reduces elasticity, increases extensibility, and shortens mix times to optimize consistency and quality of the finished baked good.

Muhlenchemie Glutin has ascorbic acid as the active component. Ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles.

Mirpain Bakery Ingredients Mirpain Special Blend, M 15 improvers are balanced combinations of baking ingredients and enzymes. They boost dough enhancer and reinforce tolerance during the different manufacturing stages. They enable bakers to prepare quality, standardized end products. Bread improvers are blends which consist of enzymes, ascorbic acid, soy & malt flours, emulsifiers. They are created based on customer demands and bread types.

KODA™ 50 are very fine particle sizes which can be used with any bakery acid for optimum end-product quality, while delivering significant nutritional benefits.

EMCEsoft P is a dough softener with cysteine as the active component. Dough softeners make the dough more extensible and less elastic. This function is used primarily in the production of biscuits and crackers in order to prevent the dough from shrinking and reduce cracking.

ezPASTA TM is a natural conditioner for pastas and other low moisture noodles & macaronis. This enzyme system liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster dry out which gives a 10% - 15% increased production capacity. If increased capacity is not needed, drying temperature must be reduced which reduces energy required for production resulting in lower costs. Dough modification created by ezPASTA TM use will help equalize differences in flour quality and improve dough tolerance. Starch modification increases tensile strength while improving pasta eating quality.

Ezbake Technologies Ezcrouton is a natural dough conditioner for croutons, bagel chips, crisp breads and toasts. This enzyme system liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster bake out resulting in a 10% - 15% increased production capacity. If increased capacity is not needed, oven temperature must be reduced which reduces energy required for production resulting in lower costs. Starch alteration improves the eating quality of the final product. Dough modification created by ezCROUTON use will help equalize differences in flour quality, improve dough tolerance and create the desired baked product.

DOUGH MANAGER 4 is an all purpose, bromate-free dough conditioner that improves volume, machinability, tolerance and shelf life.

Ezbake Technologies Ezsour Concentrate delivers natural slow fermentation flavor to no-time and short process doughs. ezSOUR CONCENTRATE gives yeast breads excellent flavor, better machinability, superior crust color, better crumb elasticity and improved slicing stability.

Cain Dough Conditioner (CDC) – 1600 is an ADA-free dough conditioner/improver that is highly effective in a wide variety of yeast raised baked goods.

Sarda Gums and Chemicals Sarcol FT appears as transparent type that contains a stabilizer, a bulking agent, a thickener, a shelf life enhancer, a dough conditioner, a texturizing agent, a suspension aid, a viscosity modifier, an encapsulant, a glazing agent, a film former, a binder, and a lubricants.

DOUGH CONDITIONER 700 is a mix time reducing conditioner for all baked goods. Makes doughs more pliable and easier to handle through make up equipment.

Guarsar F01 is a Low viscosity, prehydrated Guar and odorless.

Calcium Phosphate, Dibasic FCC comes in the form of a white powder. It is anhydrous, or it contains two molecules of hydration water. In the air, it is stable. It is insoluble in alcohol, almost insoluble in water, but soluble in dilute hydrochloric and nitric acids.

Finoric Calcium Carbonate FCC is a fine, white or colorless microcrystalline powder. It is stable in air and practically insoluble in water and alcohol. The presence of any ammonium salt or carbon dioxide increases its solubility in water, whereas the presence of any alkali hydroxide decreases its solubility.

BRO-WAVE is a no-time dough conditioner designed for the production of microwavable bakery products.

Finoric Calcium Oxide FCC is a Quick Lime that comes in the form of hard, white, or gray-white masses or granules, or as a white to gray-white powder. One gram dissolves in approximately 840 mL of water at 25°C and approximately 1740 mL of boiling water. It dissolves in glycerin but not in alcohol.

A quality extract of pure malted barley. This syrup's flavor and color options range from light to a rich and robust malt flavor with a slightly sweet note and from amber to dark hues of reddish brown. Maltoline®; ER Light, Medium, and Dark accents a variety of flavors from delicate tropical to full bodied flavors such as cinnamon, coffee, chocolate, nutmeg, dried fruit, and nuts without overpowering the balance of the product. An organic malt syrup produced by steeping high-grade organic malted barley and allowing the naturally present enzymes to convert starches into soluble sugars. The resulting syrup is clarified and concentrated to produce an extract of pure malted barley. With a robust flavor and dark reddish brown hue, this non-diastatic syrup is a source of organic sugars and accents medium to full bodied flavors without overwhelming the product's character. Maltoline® GS is a rich, sweet malt syrup with a light reddish brown color. This blend of corn syrup and malted barley extract accelerates yeast activity, acts as a dough conditioner, and extends shelf life in fresh baked goods. The distinctive nutritive properties of malt allow for a variety of beneficial applications. A blend of corn syrup and malted barley extract with a rich, sweet malt flavor with a light reddish brown color. Maltoline®; TC soft color and flavor wash over grainy notes, boosting sweet and savory flavors while enhancing the taste and visual appeal in your finished product.

CL Freeze is a clean label dough conditioner specifically formulated for use in frozen dough derived from enzymes, ascorbic acid, and flaxseeds to give you superior dough strength and tolerance.

Bro Dough is a non-bromated no-time dough conditioner used in the production of bread, rolls, bagels, and sweet goods.

Minoterie Estager Improver 48h is intended for delayed bread-making (cooking after 48h or 72h). Mainly increases the tolerance of the dough and prevents the appearance of blisters on the crust.

Minoterie Estager Performance B Improver is intended for controlled proofing in 24, 48 and 72 hours. Its properties are increased dough tolerance, more thrown blade stroke, better loaf development and anti-blistering action.

TEMCOL 40 (Clarified, high viscosity, high performing)