Products in Dough Conditioners & Flour Additives

SUNBAKE GO is a glucose oxidase obtained from the newest biotechnology. It´s a high performance enzyme that brings versatility and efficiency to all bread process. SUNBAKE® GO strengthen and protect the gluten network during kneading. These characteristics improve the gas retention and the elasticity of the dough, increasing the tolerance and the bread volume.

CL Freeze is a clean label dough conditioner specifically formulated for use in frozen dough derived from enzymes, ascorbic acid, and flaxseeds to give you superior dough strength and tolerance.

SUNBAKE AMG is a Glucoamylase derived from a selected strain Aspergillus niger through submerged fermentation. SUNBAKE® AMG hydrolyzes rapidly terminal 1,4 α-D-glucose bonds and slowly hydrolyzes 1,6 α-D-glucose successively at the non-reducing ends of amylose and amylopectin with release of β-D-glucose.

Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products.

SUNBAKE LP is a concentrated Lipase produced from a selected strain of Aspergillus niger through fermentation. SUNBAKE® LP is a concentrated Lipase produced from a refined funal strain Asperillus nier by submered liuid fermentation. Lipases hydrolyze the trilycerides present in flour releasin fatty acids and monolycerides.

PDC is a dough conditioning system that rapidly breaks down dough proteins and starches.

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

Natural Soda NS USP Grade #2 Fine Granular is used in baking powders, baking mixes, breakfast cereals.

Shandong Bangye Sodium Aluminum Phosphate (SALP) is a white powder material.

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.

Prestige Proteins Sodium Caseinate is a modified protein extracted from pure farm milk. It offers exceptional functioning properties that are able to utilize in various processed foods.

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.

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.

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.

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.

Cain Dough Conditioner (CDC) – 95 SPECIAL is a bromate free dough conditioner/improver that is highly effective in a wide variety of yeast raised baked goods.

DECOLOX contains benzoyl peroxide as the active ingredient. Oxidizing agents are powerful additives that speed up maturation of the flour, stabilize the dough, increase the volume yield or brighten the color of the crumb.

Guarsar F01 is a Low viscosity, prehydrated Guar and odorless.

CDC 10A (NB) is a complete, dough conditioner/improver for use in straight and no-time dough processes. Contains Bromate.

Trizyme® GO1000 is a glucosoxidase enzyme.

Velcozyme Pita is mainly consisting of baking enzymes which is suitable for Industrial use.

Trizyme® PN4000 is a developer for pasta and noodle.

Trizyme® FH1000 is a fungal hemicellulase enzyme.

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

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.

LBCOL-200 the semi refined Pet food and Food type with multiple specifications to select

Sarda Gums and Chemicals Sarcol FT appears as transparent type 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.

Sunson SBE-01Li is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

Mirpain Bakery Ingredients Mirpain Special Blend, M 15 improvers are balanced combinations of baking ingredients and enzymes. They boost dough enhancer and reinforce tolerance during the different manufacturing stages. They enable bakers to prepare quality, standardized end products. Bread improvers are blends which consist of enzymes, ascorbic acid, soy & malt flours, emulsifiers. They are created based on customer demands and bread types.

Tengzhou Aolong Chemical Co., Ltd. Calcium acetate is a water-soluble compound having a molecular weight of 158.17.

ezSOFT softener is a natural shelf life extender for breads, rolls, pastries, bagels, soft pretzels and other yeast based products.

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.

SUNBAKE TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation. SUNBAKE® TGH is a high performance enzyme that brings versatility and efficiency to all bread process. It improves the physical properties of gluten by catalyzing the reactions of cross-linking intra and inter molecular of proteins. These characteristics enhance texture and tolerance of the dough increasing the volume, stability and crusty of the bread. It's a food grade enzyme typically used to enhance texture and tolerance of the dough.

BROMATE REPLACER is a powered blend of oxidizer and conditioners designed to replace the use of potassium bromate in all yeast raised goods.

Aksell Química Calcium Lactate Dihydrate is a source of calcium.

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.