Products in Dough Conditioners & Flour Additives

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.

Velcozyme Baguette is mainly consisting of baking enzymes, specially designed for the production of french baguettes.

Randi Ethyl alcohol is of wine origin (grape spirit); it is a short-chain alcohol. At ambient temperature it is a colorless liquid, clear, with a characteristic odor, volatile (boiling point 78°C), hygroscopic, highly flammable. It is completely soluble in many organic solvents (e.g. chloroform) and in water, with which it forms, in a proportion of approximately 96:4, a minimum azeotrope, which makes it impossible to obtain an ethanol distillation purer than 96. For this reason, “pure alcohol” is defined as 96% ethanol and 4% water approximately. Ethanol (96%) is a mixture comprised of between 95.1 - 96.9% v/v of ethanol and water at 20°C (92.6 - 95.2% m/m). Produced naturally by the fermentation of sugar, it is the most widespread type of alcohol and is the only alcohol suitable for consumption. It is used to make liqueurs and alcoholic beverages. The use of ethanol of agricultural origin for consumption is governed by EC Regulations, as set out in European Regulation 110/2008 Annex I points 1 and 2. Due to its effectiveness as an antiseptic, it is used in the Pharmaceutical Industry as a disinfectant and in the Cosmetics Industry in the manufacture of perfumes.

DiaPur 0.01 is a declaration-friendly baking agent for large, special and small breads. Suitable for direct dough production, interruption of proofing and deep freezing. DiaPur contains no emulsifiers, no phosphates, no edible acids and flavor enhancers, no thickeners (e.g. carob and guar gum), no preservatives.

GemPro® Prime-E is a clean label wheat protein with 90% protein. It is produced from wheat gluten by a unique and proprietary process utilizing a naturally occurring, botanical-origin enzyme. GemPro® Prime-E imparts increased extensibility to dough systems improving the machinability and relaxation of dough, and enhances the texture and protein content of bakery products, breakfast cereals, snacks and nutritional products.

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

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.

VERON® Soft+ ia s Classic amylase solution for crumb softness without compromising resiliency.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

Trizyme® FR4000 is a developer for frozen leavened products.

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

ZEUS™ Hybrid is a truly unique range of leavening systems, delivering unmatched pH reduction to optimize shelf life or improve the appearance of natural colors.

Calcium Peroxide FCC is a white or yellow powder or granular material. It decomposes in moist air, is practically insoluble in water, and dissolves in acids, forming hydrogen peroxide. The pH of a 1:100 aqueous slurry is approximately 12.

PELL™ K-Preservit enhances the performance of preservatives and brightens crumb.

Interquell Pure pregelatinising corn flour roller is a hydrothermic pregelled starch of maize flour by drum dryer and sensory yellow powder with 100% maize flour.

Ezbake Technologies Ezsour Concentrate delivers natural slow fermentation flavor to no-time and short process doughs. ezSOUR CONCENTRATE gives yeast breads excellent flavor, better machinability, superior crust color, better crumb elasticity and improved slicing stability.

Shandong Bangye Sodium Acid Pyrophosphate (SAPP) is a white granular or powder solid. Soluble in water giving acidic.

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.

Bro Flex is a 1% dough improver for use in flat breads, pizzas, and tortillas to improve shelf life, flexibility and prevents snap back.

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.

Magnesium Lactate is a excellent organic magnesium enhancer, widely used in food, beverage, dairy product, flour, nutritive liquid and medicine, etc. It is also a good buffering agent and dough regulator.

HWG 2009™ is a lightly hydrolyzed wheat protein rich in peptide-bonded glutamine.

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.

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.

Randi Tartaric acid is of natural origin, obtained by extraction of lees during winemaking (ref. Ph. Eur.). Tartaric acid contains not less than 99.5 per cent and not more than the equivalent of 101.0 per cent of the dried substance. Tartaric acid appears as white or almost white crystalline powder or colorless crystals. Dextrorotatory tartaric acid is the natural diastereoisomer of tartaric acid. It is widely present in nature in the juice of many kinds of fruit, both free and combined with potassium, calcium or magnesium. It is known since ancient times as its potassium acid salts deposited as crystals during fermentation of wine and was called faecula (little yeast) by the Romans. In modern processes, the potassium bitartrate obtained during wine making is first converted into calcium tartrate, which is then hydrolised into tartaric acid and calcium sulfate. Besides being used in wine making – where it helps to correct the natural acidity of musts and wines – tartaric acid is also used to prepare effervescent powders (bubbly table water) and preserved food, in bread making (preparation of bread making emulsifying agents), in pharmaceutics (preparation of medicines) and in the construction business, where tartaric acid is used to prepare gypsum to be used on prefab walls and panels (added to gypsum, tartaric acid makes it catch more slowly and this makes it easier to distribute).

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.

Lianyungang Dongtai Food Ingredients Calcium Dihydrogen Phosphate FCC-V is a white crystalline powder or flake crystal with specific gravity 2.220, lose crystal water at 109℃, soluble in hydrochloric acid and nitric acid, slightly soluble in water (1.8%, 30℃). It generally contains free phosphoric acid and is hygroscopic. The aqueous solution is acidic.

BÖCKER 350 is a very aromatic sourdough range, obtained by our specific drying method. This drying process was invented by Ernst BÖCKER in the sixties, then copied by many competitors. It allows aroma precursors to undergo transformation during fermentation, thus obtaining taste-intensive roasty flavors and strong aromatic profile.

Randi Sodium and potassium tartrate contains not less than 98.0 per cent and not more than the equivalent of 101.0 per cent of the anhydrous substance. Rochelle Salt presents itself as white or almost white crystalline powder or colorless transparent crystals. Tetrahydrate salt crystals are translucent. At 100°C, salt loses three molecules of water; at 130-140°C it becomes anhydrous; at 220°C it starts to decompose. Rochelle Salt is very soluble in water and practically insoluble in alcohol. In particular, salt melts in 0.9 parts of water, resulting in an aqueous solution, weakly alkaline. Its use is mainly technical, but it is also employed in food and pharmaceutical industries.

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

DRIZE P is a calcium peroxide dough conditioner in concentrated powder form for use in yeast-raised products.

Best Amino™ L-cysteine and its derivatives are produced through fermentation process utilizing natural sugar source, 100% Vegan, Produced from Non-Animal origin and Made through CJ's proprietary fermentation technology.

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

Calcium Phosphate, Dibasic FCC comes in the form of a white powder. It is anhydrous, or it contains two molecules of hydration water. In the air, it is stable. It is insoluble in alcohol, almost insoluble in water, but soluble in dilute hydrochloric and nitric acids.