Products in Dough Conditioners & Flour Additives: Dough Conditioner

LBCOL 100 is Medium viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

BROLITE GLUTEN REPLACER is a label friendly blend of enzymes that economically replaces vital wheat gluten on a pound for pound basis. Packed in a 50lb. multi walled paper bag.

Iota Carrageenan that forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.

PELL™ K-Burst is a double acting blend perfect for muffins and doughnuts.

LBCOL HVC is Very high viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Best Amino™ L-cysteine HCL Monohydrate Monohydrate are produced through fermentation process utilizing natural sugar source, 100% Vegan, Produced from Non-Animal origin and Made through CJ's proprietary fermentation technology.

CDC-79 (Cain Dough Conditioner) is a baking additive and improver containing an oxidant and ingredients to be used where a “cleaner” label is desired. Contains Soy

Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Euchema Cottoni sea weeds.

BRO ACTION is a combination mineral yeast food, dough conditioner, and a no time dough accelerate.

Guarsar 501 is High viscosity, fast hydrating fine mesh, viscosity, fast hyttne mesh

Rudin® RapiDo is used for neutral flavor, suitable for sweet and savory applications.

RILAC 26 (POWDER) is a whole milk powder replacer, containing 26% vegetable fat, with a pleasant butter taste. It is more economical using it in bakery and confectionary than the whole milk powder.

N. Lekos Chemical VF 100 (Powder) is a flour improver, ideal for fresh bakery products containing yeast (i.e. bread, croissant, etc).

TEMCOL 20 is a Semi-Refined refined and high viscosity and beneficial in most applications.

Velcozyme Tortilla is mainly consisting of baking enzymes, suitable for tortilla production.

EZBake Technologies ezLM Cookie Conditioner is an all natural shelf life extender for fresh or frozen pizza and other similar products. It adds softness without stickiness. It also improves machinability of doughs and prevents cracking. ezPIZZA CONDITIONERTM increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer.

Ireks-Aroma Dr. Blazevic UNBEATABLE HIT is a mixture for the production of bread and fine bakery products without yeast.

Ireks-Aroma Dr. Blazevic BACK EXTRACT is a Malt extract for rye and mixed bakery products, pastries, toast, durable and sweet bakery products.

SARGOL is Straight Psyllium Husk powder of coarse mesh.

Bakels Relax is a concentrated dough relaxer based on synthetic L-Cysteine.

Cain’s Flat Bread Dough Conditioner (FBDC) P-37 is a dough conditioner/improver specifically formulated for the economic production of flat breads using a scratch formula.

Abel & Schafer Plus Pan Superactive 25 LB is a 1-2% bromate-free conditioner that shortens fermentation, aids machinability and extends shelf life while adding a characteristic European flavor to all yeast breads.

Lead Food Chemical Dicalcium Phosphate Anhydrous (DCP - Food Grade Powder) is Used as leavening agent , dough conditioner, buffer, nutritional supplements, emulsifier stabilizer in food industry. In daily chemical industry, it is used as frictional agent.

Minoterie Estager Performance Improver V is suitable both for direct production and for controlled proofing of Viennese pastries and special frozen breads.

Ezbake Technologies Ezsoft Wraps adds softness while preventing sticking in the finished wheat WRAPS product. Adding ezSOFT WRAPS to your formula will extend shelf-life by improving rollability and preventing WRAP cracking. It also aids in machinability of the dough while allowing the removal of reducing agents such as L-cysteine, sodium metabisulfite, etc. ezSOFT WRAPS will allow ½ % - 1 % added absorption in your formula. It also gives increased volume to the finished product which may allow decreased scaling weight.

Sarda Gums and Chemicals ISABGOL is a sterilized psyllium husk powder.

Velcozyme Croissant improver is for optimizing the organoleptic characteristics of the dough during yeast growth and development fermentation. The product is specially designed for croissant production.

PELL™ K-Rise is a slow gas release product, which improves product consistency.

Cain Dough Conditioner (CDC) – 79 SOY FREE (SF) is a dough conditioner/improver containing an oxidant and ingredients to be used where a “cleaner” label is desired.

TexRite® B-27 is a non-PHO, non-Allergen dough conditioning system designed to improve the post-bake shelf life or fully-baked, unbaked frozen bagels, soft pretzels, breadsticks and pizza crust. It also improves freeze-thaw stability of unbaked frozen dough products to produce a uniform soft texture upon baking.

Basic Natural 602 is a free flowing gluten modifier prepared from vegetable powder with calcium sulfate carrier. (mix reducer, dryer, strengthener)

Aksell Química Calcium Lactate Dihydrate is a source of calcium.

LBCOL-400 the transparent grade of Cassia Gum for use in food, air freshener

PELL™ S is a range of specialized blends designed to optimize end-product quality and meet the challenges faced by food manufacturers, such as shelf-life improvement and waste reduction.

SwissBake ALPHA SUPER IMPROVER is an improver ideal for making yeast-raised soft bread, rolls and buns.

POCKET POWER is a unique blend of ingredients that will greatly improve machinability, texture, pliability and flavor of any pocket pita bread.