Products in Dough Conditioners & Flour Additives

Organic Palm Shortening MP 42 (ECP001A) is a soft and creamy all-purpose shortening with an entirely neutral flavor. Palm Shortening is vegetarian/vegan as well as a great alternative for margarine or butter that will enhance the nutritional profile of your finished products, all without changing the taste. We offer Four Versions of Organic Palm Shortening (your Sales Manager will know what's best for your pr

Our superior quality Potassium Iodate has applications in food manufacturing, for example, accelerating the fermentation reactions. The white crystalline powder is an approved Iodine supplement as it has the properties of a ‘thyroid blocking agent’, used to block radioactive iodine. Our proprietary manufacturing process offers unmatched quality and wide applications in specialized industries.

Fanidhar Mega Food Park Potato Flakes are white to light yellow potato flakes (3mm to 5mm) by the fully automatic roller drying process, unseasoned and unsalted. Produced from fresh potatoes, they are used in a wide range of snack products. whereas cold swelling can be used as a dough regulator. Potato flakes require heat for swelling and thus can only be used as a thickener in hot processes or at ambient temperatures in combination with cold water swelling starch.

Ammonium Sulfate is colorless transparent orthorhombic crystal,deliquescent.The relative density is 1.769(50℃). It’s easily soluble in water (At 0℃, solubility is 70.6g/100mL water; 100℃, 103.8g/100mL water). Aqueous solution is acidic. It’s insoluble in ethanol, acetone or ammonia. It reacts with the alkalies to form ammonia. According to GB 2760-2011, it could be used as processing aid (only used as nutrient for fermentation). It also could be used as dough regulator and yeast food. In the fresh yeast production, it’s used as the nitrogen source for yeast cultivation (Dosage is not specified.). Dosage is about 10% (about 0.25% of wheat powder) for yeast nutrient in bread.

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

BreadPartners BP 44 (#30083) is a 1- 2% whey-based dough conditioner that gives exceptional flavor and elasticity to pizza, flatbreads, and bread sticks.

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.

Organic Palm Shortening MP39 (ECP0001B) is a soft and creamy all-purpose shortening with an entirely neutral flavor. Palm Shortening is vegetarian/vegan as well as a great alternative for margarine or butter that will enhance the nutritional profile of your finished products, all without changing the taste. We offer Four Versions of Organic Palm Shortening (your Sales Manager will know what's best for your pr

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.

Ammonium Dihydrogen Phosphate is colorless crystal or white crystalline powder, tasteless. It can lose about 8% of ammonia in air. 1g Ammonium Dihydrogen Phosphate could be dissolved in about 2.5mL water. Aqueous solution is Acidic (pH value of 0.2mol/L aqueous solution is 4.3). It’s slightly soluble in ethanol, insoluble in acetone. Melting point is 180 ℃. Density is 1.80. Usage: In food industry, it’s used as leavening agent, dough regulator, yeast food, brewing fermentation agent and animal feed additives.

BreadPartners XTS 100 (#20067) is a 0.25 - 0.5%, non-GMO, vegan, l-cysteine replacer specially designed to give extensibility and machinability to pita, flatbreads, pizza, and tortillas.

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.

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

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

Ammonium Hydrogen Phosphate is colorless crystal or white crystalline powder, tasteless. Melting point is 190 ℃. 1g Ammonium Hydrogen Phosphate could be dissolved in 1.7mL water or 0.5mL boiling water. It’s insoluble in ethanol or acetone. PH value of its’ aqueous solution is 8. It’ll lose ammonia and change to Ammonium Dihydrogen Phosphate in air. In food industry, it is used as food leavening agent, dough regulator, yeast food, brewing fermentation agent and buffering agent

Crosby Molasses Ltd. Fancy Molasses is the pure juice of sugar cane, condensed, inverted and purified. There are no additives or preservatives. It is a pure product. Fancy Molasses contains no added sulfates or sulfites. 100% Pure Fancy Molasses.

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.

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 CRC Sapphire (#30155) is a private label, 1 - 2% complete bromate conditioner, for tolerance, volume, and extensibility. It is ideal for French and Italian bread.

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

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

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

BreadPartners Maxi-Stretch (#30075) is a 0.25 - 0.5% relaxer for extra machinability and extensibility.

BreadPartners Xtra-Tender (#20048) is an emulsifier and gum-based shelf life extender for improved softness and texture. It excels in challah, pita, and enriched sweet dough.

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

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

Velcozyme Soft is based on baking enzymes, especially suitable for toast breads, hamburgers, baguettes, sandwiches.

VERON® TG serves as a strong protein cross-linking enzyme. Unlike the action of oxidases, that of transglutaminase is irreversible. Doughs with transglutaminase have increased dough elasticity and show increased fermentation tolerance.

ZEUS™ Classic is a simple and clean yet highly functional phosphate-free leavening system, delivering a more sustainable solution to chemical leavening for bakeries worldwide.

Praylev™ Aerocal 308 is a monocalcium phosphate monohydrate white powder or deliquescent crystalline powder.

Trizyme® FR4000 is a developer for frozen leavened products.

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.