Products in Dough Conditioners & Flour Additives: Dough Conditioner

VERON® Amylofresh ia s Economic maltogenic amylase complex for short-shelf-life applications with improved crumb softness and “freshly baked” mouthfeel.

Ezbake Technologies Ezbagel is a natural shelf life extender for fresh or frozen bagels and other similar products. It also aids in machinability of the dough. ezBAGEL CONDITIONER increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer.

Shandong Bangye Dicalcium Phosphate (DCP) anhydrate is a white Powder.

BROSOFT is a powdered blend of Mono and Diglycerides along with lecithin to maximize the emulsification of shortening and water. The unique blend promotes better moisture retention and better eating qualities.

Cain Dough Conditioner (CDC) – 2002 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.

Ezbake Technologies Ezpretzel is a natural dough conditioner for pretzels and other low moisture bakery products. This enzyme system liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster bake out which gives 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 modification increases tensile strength while improving pretzel eating quality. Addition of ezPRETZEL results in up to 60% less breakage. The resultant pretzels have a more tender bite while minimizing “starch tooth pack”. Dough modification created by ezPRETZEL use will help equalize differences in flour quality, improve dough tolerance and reduce checking.

ZEUS™ Hybrid is a truly unique range of leavening systems, delivering unmatched pH reduction to optimize shelf life or improve the appearance of natural colors.

Velcozyme Baguette is mainly consisting of baking enzymes, specially designed for the production of french baguettes.

OPUS™ Lento 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.

GemPro® Prime-E is a clean label wheat protein with 90% protein. It is produced from wheat gluten by a unique and proprietary process utilizing a naturally occurring, botanical-origin enzyme. GemPro® Prime-E imparts increased extensibility to dough systems improving the machinability and relaxation of dough, and enhances the texture and protein content of bakery products, breakfast cereals, snacks and nutritional products.

Customized sourdoughs is our long-established know-how and mastery of sourdough accompany you throughout all your creative projects in sourdoughs or mixes. A large part of our activity is dedicated to developing innovative partnerships with our Clients.

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

SOL SSL (E-481) Sodium Stearoyl 2 –Lactylate is a mixture of sodium salts of stearoyl lactylic acids formed by esterification.

HWG 2009™ is a lightly hydrolyzed wheat protein rich in peptide-bonded glutamine.

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.

Ezbake Technologies Cookie & Cake Conditioner is an all natural label friendly cookie dough and cake batter conditioner for shelf life extension and/or fat reduction. This enhances the flavor, color, and texture of no fat, low fat and full fat cookies, brownies and cakes naturally.

GPI GF Pizza C Mix is a high quality gluten-free pizza dough mix.

YEAST BOOSTER is a bromate-free, oxidation free yeast food.

PELL™ K-NS increases potassium to improve mineral balance for healthier baked goods.

Quantum Premium Bread Improver delivers all the benefits of the Lecitem range of improvers, but with the added benefit of immediate crumb softness. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.