Products in Dough Conditioners & Flour Additives: Dough Conditioner

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.

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.

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.

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.

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

Cain Dough Conditioner (CDC) – 2010 is a complete dough conditioner/improver designed especially for use in the production of frozen doughs and other straight no-time dough baked goods; including croissants.

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.

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.

KODA™ 100 are fine particle sizes which can be used with any bakery acid for optimum end-product quality, while delivering significant nutritional benefits.

ZEUS™ Phosphate free is designed to offer bakers a cleaner alternative to phosphate-based leavening systems, using organic acids to produce clean, consistent baked 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.

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

TEMCOL 40 (Clarified, high viscosity, high performing)

Finoric Calcium Lactate FCC is a crystalline powder or granules that ranges in color from white to cream. It contains up to five molecules of crystallized water. The pentahydrate is slightly efflorescent and becomes anhydrous at 120°. It is water soluble but practically insoluble in alcohol.

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 - 3D is a highly concentrated, bromated no time dough accelerate.

Velcozyme Super is a improver of high functionality mainly based on baking enzymes suitable for industrial uses.

VERON® 1000 ia s Bacterial alpha-amylase for the sensory and textural modification of crumb.

SwissBake WEICH BROT CONCENTRATE is an enzyme-based bread improver specifically designed for preparation of soft white loaf bread. It imparts superior characteristics to the baked bread-like better volume and softness with improved fresh keeping qualities as compared to traditional bread improvers. It also imparts superior whiteness to the bread naturally without use of any chemicals or harmful ingredients. It has been formulated for a low dosage of 2% (1kg in 50kg flour) and convenient for industrial as well as commercial baking. It provides superior dough handling and fine crumb structure to the bread regardless of the flour quality and it can be conveniently used without change in any recipe at the baker's end. This improver is most suitable for preparation of white loaf bread.

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.

LBCOL-200 the semi refined Pet food and Food type with multiple specifications to select

Calcium Peroxide FCC is a white or yellow powder or granular material. It decomposes in moist air, is practically insoluble in water, and dissolves in acids, forming hydrogen peroxide. The pH of a 1:100 aqueous slurry is approximately 12.

VOLUME UP will boost the development and volume of finished goods. Enhances and ensures dough fermentation. Improves product development while baking. It keeps its volume and shape. It is suitable for frozen foods.

Velcozyme Traditional is a improver of high functionality based on baking enzymes.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

Velcozyme Pita is mainly consisting of baking enzymes which is suitable for Industrial use.

Guarsar 351 is Medium high viscosity fine mesh.

Minoterie Estager Méli 'lisse is a improver used to preserve the freshness, appearance and softness of leavened doughs (croissants and brioches) and in bread-making. It is intended for controlled shoots of long duration.

Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

CL – FBN is a dough conditioner/improver specifically formulated for the economic production of flat breads using a scratch formula, without the use of chemical mix reducers.

VERON® BA ia s Concentrated bacterial amylase for improvement of crumb softness, moistness and texture.

Velcozyme Toast is mainly of baking enzymes for use in the Industry with high perfomance.

CDC 10A (NB) is a complete, dough conditioner/improver for use in straight and no-time dough processes. Contains Bromate.