Products in Functional Additives: Bread

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.

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

Dragsbaek A/S Liquid Baking Aid is an aid for yeast dough. Flyt-X consists of a canola oplie, added to a number of carefully selected enzymes, which add a good volume and a juicy crumb to the bread, and at the same time ensure that the bread stays fresh for a long time.

Fleischmann’s Baker’s Dry Yeast has an extended shelf life of two years. It is easy-to-use, offers excellent stability and consistency and comes in active and instant forms.

SUNBAKE PRN is a protease derived from a selected strain of Bacillus subtilis through submerged fermentation. This enzyme hydrolyzes protein into low molecular peptide and amino acid.

Bake-Mor® offer an all natural alternative to emulsifiers in bread formulations. Bake-Mor® blends deliver superior dough tolerance and consistent production characteristics. Applications include white and pan breads, flatbreads, pita, laminated or frozen dough, tortillas, pizza dough, Artisan breads, sweet goods, hamburger and hotdog buns, Kaiser and dinner rolls, crackers and bagels.

Shandong Oceanchem Benzoic Acid is a white scaly or needle-like crystal, with slight odor of benzoin or benzaldehyde. Used in preservative, antimicrobial agent of food, medicine plasticizer and material.

Chemicals and Sarda Gums Sarcol FX is a high purity food grade 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.

Ireks-Aroma Dr. Blazevic SOFTWARE FORMAT is a Improver for all types of bread and pastries, especially for toast bread and hamburger pastries and all types of soft pastries.

Abel & Schafer Plus Pan Malt Conditioner 50 LB is an all-natural dough improver with an exceptionally clean ingredient statement.

Ezbake Technologies Eznf Conditioner is a natural dough conditioner and oxidizing agent for yeast raised breads, buns, sweet doughs and Danish pastries. This label friendly product allows elimination of potassium bromate. When an all natural bread is desired, the usage of ezNf CONDITIONER can be increased to eliminate SSL, Datem Esters, ADA and other chemical oxidizing agents. .ezNf CONDITIONER enhances the flavor, color, and texture of baked goods naturally.

Clarkson Specialty Lecithins CS5000 Product Code CS50 is a Non-Solvent extracted liquid Certified Organic Soy Lecithin with a maximum aerobic plate count of 5,000 CFU/g for use in a wide range of applications in food and industrial products. A standardized fluid lecithin available in 10, 50, 450, or 2,250 lb. pack sizes.

Optein® is a highly versatile, lightly hydrolyzed wheat protein that provides a variety of nutritional, functional and sensory benefits in a range of food and beverage product applications.

Riken Vitamin Co., Ltd. Rimulsoft Super(V) is a bread softener. It is fine powdered water-dispersible trans fat free distilled monoglycerides. RIMULSOFT SUPER can be directly blended with flour and it gives remarkable progress in baked goods processing which can help to prolong shelf life and improve crumb structure in bread and rolls.

Encore Strong™ ingredients improve gluten development for dough strength, volume, elasticity, and tolerance. Modifying the flour protein (gluten) to increase dough strength, Encore Strong can improve flour tolerance and oven spring. Whether accommodating for seasonal or process-related flour variability, or overcoming the challenges of working with whole grains, Encore Strong delivers unprecedented control over processing and product quality.

Clarkson Specialty Lecithins Sunflower Lecithin Liquid is a Non-GMO Sunflower Lecithin with a maximum total plate count of 1,000 CFU/g for use in a wide range of Infant Grade, Personal Care, USP and Food Products where a non-Soy lecithin is desired. A standardized fluid lecithin available in 10, 50, 450, and 2,250 lb. pack sizes.

JELUCEL® BF 75 bamboo fiber is a white dietary fiber concentrate obtained from the bamboo plant, available in powder or fiber form. Due to its dietary fiber content of more than 98%, its chemical inertness and its neutral taste, JELUCEL® BF is ideally suited for various food applications. JELUCEL® BF bamboo fiber combines the beneficial physiological effects of fiber concentrates (e.g. dietary fiber enrichment, caloric value reduction) with their technological advantages (e.g. improvement of texture or water binding capacity) and is suitable for a wide range of uses in product development. JELUCEL® BF is available in differnet fiber lenghts from 30 to 2000 µm.

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.

Shield® FL is an alternative to the inflexible dry preservative formulas for wheat tortillas and bakery products leavened with baking powder.

Esseco USA AMMONIUM BICARBONATE UNTREATED FOOD GRADE is raising agent for cookies and flatbreads.

Limagrain Cereales Ingredients Sofabran 184-80 Maize Fiber is a fiber obtained by a process of grinding, separation and stabilization from maize coming from a few conventional selected varieties of homogeneous corn mixtures. This product is used for fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and as a bulking agent. Sofabran 184-80 Maize Fiber is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics.

Sunson Industry Group Co., Ltd. Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

Multazyme Optimale It increases the volume and improves the stability of dough that requires long fermentation periods.

Trizyme® FT3000 is a developer for lavash varieties.

VERON® 292 ia s Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, and soft and fine crumb structure.

Tengzhou Aolong Chemical Co., Ltd. Calcium propionate is white crystal , granule or crystalline powder , odorless or slight odor of propionic acid.

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.

MALIC ACID - E296 acts as an acidulants and pH regulators in food.

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.

Clarkson Soy Products Sunflower Lecithin Deoiled is A Non-GMO sunflower lecithin powder with a maximum total plate count of 1,000 CFU/g for use in food products, powder mixes, baking, and personal care products where a non-Soy lecithin is desired.

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

CALTON 98 is a calcium chloride solution with anhydrous and dihydrate.

Gumix Guar Gum is derived from the ground endosperm part of the seed of the guar plant, Cyamopsis tetragonolobus, of the Leguminosae family. The plant is cultivated commercially in India and Pakistan. Roughly 14% to 16% of the seed is hull, 38% to 45% represents endosperm and 40% to 46% is germ. In commercial processing of Guar Gum, different methods are utilized to efficiently separate the guar endosperm from the hull and germ. The separated endosperm, containing 80% galactomannan, is ground to a fine particle size and sold as Guar Gum.

VERON® 191 ia s Concentrated fungal xylanase produces high baking volume and improved dough properties.

Baking Starch is Free-flowing potato starch as a release agent, e.g. when molding bread and bread rolls.

Randi Cream of tartar contains not less than 99.5 per cent and not more than the equivalent of 100.5 per cent of the anhydrous substance. Cream of tartar presents itself as white or almost white crystalline powder or colorless crystals. Cream of tartar is naturally present in grapes. It deposits when the wine is left to stay in tanks, especially during winter months. Cream of tartar is purified without adding any toxic or noxious chemical additives. The result is the white powder, which has always been used to make cakes. Some very famous industries today prefer to use natural products, such as cream of tartar, thus treasuring ancient traditions. Cream of tartar was well known in ancient days, ever since wine was made from grapes, since it could be gathered on the sides and at the bottom of wine vases. Alchemists used it as a flux for certain metals; Paracelsus claimed it had great therapeutic virtues, a panacea for every illness. Van Helmont explained how the cream was separated from the wine. Boerhave also identified it in grape must, and other chemists such as Libavius, Corvnus and Sola discovered the presence of potassium in it. In the VIIIth century, it was given the name of tartar, an Arabic word meaning wine deposit. Tartaric products in general today are in great demand, due to their excellent ease of digestion, in the business of improvements for bread making.