Products in Dough Conditioners & Flour Additives

Finoric Ammonium Bicarbonate FCC is found in the form of white crystals or as a crystalline powder. It quickly volatilizes at 60°, dissociating into ammonia, carbon dioxide, and water, but it is very stable at room temperature. One gram dissolves in approximately 6mL of water. It's not soluble in alcohol.

BROLITE GLUTEN REPLACER is a label friendly blend of enzymes that economically replaces vital wheat gluten on a pound for pound basis. Packed in a 50lb. multi walled paper bag.

Anhui Apple Biological technology Potassium bitartrate (Japanese Food Additive Standard-V) is colorless or white crystalline powder with sweet and sour taste, slightly soluble in water, freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, specific gravity 1.984.

Lead Food Chemical Sodium Hexametaphosphate (SHMP - Food Grade Powder) can be used as an additives, nourishing agent, quality improver, pH regulator, metalions chelating agent, adhesive and leavening agent.

PELL™ Original increases potassium to improve mineral balance for healthier baked goods.

OXEM has azodicarbonamide as the active component. Oxidizing agents are powerful additives that speed up maturation of the flour and stabilize the dough.

Trizyme® FA1000 is an alpha amylase enzyme.

Shanghai Trustin Chemical Sodium Bicarbonate is a white powder or non-transparent crystals with saline taste,odorless,with specific gravity of 2.20;soluble in water,insoluble in alcohol;stable at ordinary temperature;when heated to 702C it begins decomposed,releases C02 and becomes Na2C03; it release C02 when meet acid.

Lianyungang Dongtai Food Ingredients Anhydrous calcium hydrogen phosphate FCC-V is a white powder with odorless and tasteless, soluble in dilute hydrochloric acid, nitric acid, acetic acid, slightly soluble in water, insoluble in ethanol. The relative density is 2.32. Stable in the air.

Ezbake Technologies Ezsoft Tortilla Conditioner adds softness while preventing sticking in the finished product. Adding ezSOFT TORTILLA CONDITIONER to your formula will extend shelf-life by improving rollability and preventing tortilla cracking. It also aids in machinability of the dough while allowing the removal of reducing agents such as L-cysteine, sodium metabisulfite, etc. ezSOFT TORTILLA CONDITIONER will allow ½ % - 1 % added absorption in your formula. It also gives increased volume to the finished product which may allow decreased scaling weight.

Interquell Maisquellmehl pur Marit coarse is a hydrothermic pregelled starch of maize flour by drum dryer and sensory yellow small flakes with 100% maize flour.

BUNZYME CL is a dough conditioner.

Breatec B.V. GlumoD F works as a natural dough conditioner, improving dough extensibility, machinability and reduces mixing time.

Trizyme® ST3000 is a developer for bread flour.

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.

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.

KODA™ 100 are fine particle sizes which can be used with any bakery acid for optimum end-product quality, while delivering significant nutritional benefits.

SOL ACETEM S (E472a) Acetic acid esters of mono-diglycerides, Chewing gum base, coating in foods, sponge improver.

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.

ZEUS™ Phosphate free is designed to offer bakers a cleaner alternative to phosphate-based leavening systems, using organic acids to produce clean, consistent baked goods.

CDC-79 (Cain Dough Conditioner) is a baking additive and improver containing an oxidant and ingredients to be used where a “cleaner” label is desired. Contains Soy

Pahi SL Natural Tartaric Acid is used as a acidity regulator to adjust pH in wine producing and also as Natural preservative and acidifier (intensifies the flavor of ingredients of candies, jams, fruit jellies, fruit juices, sweets, ice creams) in Food Industry.

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.

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.

ZEUS™ Gluten free is a revolutionary range of leavening systems, designed to maximize the hydration of gluten-free ingredients to ensure a smooth mouthfeel and no grittiness.

TasteTech Encapsulated Baking Powders creates raising agents with practical benefits for manufacturers. Delaying the release of raising agents protects against unwanted reactions, reduces wastage and gives bakers full control over their processes and end products.

Cain Dough Conditioner (CDC) – 2010 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 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.

DFA Ingredient Solution’s sunflower oil shortening powder provides the functionality of shortening, while also giving a creamy mouthfeel to sauces, gravies, creamy soups, bakery mixes, confections, etc.

TEMCOL 20 is a Semi-Refined refined and high viscosity and beneficial in most applications.

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

Lead Food Chemical Monocalcium Phosphate Anhydrous (MCP - Food Grade Crystal) is used as leavening agent and modifier, buffer, nutritional supplement, emulsifie stabilizer for dough, cake, pastry and bakery.

Praylev™ Aerosal has a sodium aluminum phosphate, acidic food grade and a white, free-flowing powdered material. It is used as a leavening agent in baking powders and in prepared institutional and retail cake, cookie, muffin and pancake mixes.

BRO-WAVE is a no-time dough conditioner designed for the production of microwavable bakery products.

CLDC Powder is an enzyme-based conditioner designed to eliminate or reduce the amount of emulsifiers/strengtheners such as DATEM, SSL, and/ or CSL and designed for use in ‘Clean Label’ applications.

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.