Products/Dough Conditioners

Why are they needed?
During the process of bread production, the development of a stable gluten network in the mixing stages is key for obtaining a medium with good extensibility and gas retention capacity. Together with starch and hemicelluloses, gluten is responsible for the properties of the medium and influences the entire baking process up to the finished product.

Our dough conditioners can also be used effectively as a replacement for emulsifiers and oxidizing agents such as potassium bromate. As a replacement for an emulsifier, our conditioners obtain the same affect on dough properties and baking volume as well as improve dough/batter handling, stability and the quality of baked goods. The result is a white and more uniform crumb structure as well as increased volume. When used as a substitute for chemical oxidizing agents, potassium bromate or azodicarbonanride (ADA) for example, to strengthen the dough/batter medium they are quite effective. Additionally, our in house and other independent studies have found that our enzyme conditioners in combination with ascorbic acid (AA) can be substituted for oxidizing agents in many ways.


Organic Dough Conditioner 0320

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Dough Conditioner 0320 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed to improve the dough processing and the baking volume by promoting the formation of a gluten network and stabilizing the gluten structure. This producing a stable, fluffy dough, and voluminous loaves of bread with soft and elastic crumb.



Organic Spelt Dough Conditioner 0340

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Spelt Dough Conditioner 0340 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed to improve the dough processing and the baking volume by promoting the formation of gluten network and stabilizing the gluten structure. This producing a stable, fluffy dough and voluminous loaves of bread with soft and elastic crumb



Natural Artisan Dough Conditioner 0410

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Natural Artisan Dough Conditioner 0410 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

High portions of fibers like bran and rye interfere with the balanced ratio of starch, gluten, and pentosans of the dough reducing the baking capacity. In this case designed to provide stabilization of the flour in such a way that satisfactory baking results are achieved.



Commercial Dough Conditioner 0900-09

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, as well also enhance and build beneficial bonds. Commercial Dough Conditioner 0900-09 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment. Bromate has been used for many years in the baking to strengthen the dough by oxidation of the gluten. The same can be brought about by ascorbic acid. In this case Commercial Dough Conditioner 0900-09 is designed as a general, overall baking improver, and conditioner; additional enzymes can provide dough relaxation, stability, and bread volume to replace bromate.



Natural Dough Conditioner 0950

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, as well also enhance and build beneficial bonds. Natural Dough Conditioner 0950 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

Bromate has been used for many years in the baking to strengthen the dough by oxidation of the gluten. The same can be brought about by ascorbic acid. In this case Natural Dough Conditioner 0950 is designed as a general, overall baking improver, and conditioner; additional enzymes can provide dough relaxation, stability, and bread volume to replace bromate.



Extra Fresh 1000-W

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Extra Fresh 1000-W is standardized to consistent activity with 100% whole wheat flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retorgradation is reduced.



Extra Fresh 2000-S

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Extra Fresh 2000-S is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retorgradation is reduced.



Extra Fresh 2000-SX

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, as well also enhance and build beneficial bonds. Extra Fresh 2000-SX is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping of a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.