CLEAN LABEL
Dough Conditioners
Description: Amflex® P21 is a free flowing powder containing a fungal enzyme which has been processed to provide a concentrated and standardized form of alpha-amylase.
Use Level: 0.13%
Use Level: 0.13%
Description: ASCORBO® 150 F powder contains an intermediate oxidizing agent, coated ascorbic acid. A ½ ounce use level supplies 50 parts per million (PPM) of ascorbic acid to each hundredweight of flour used
Use Level: 0.0313%
Use Level: 0.0313%
Description: Ascorbo® 160 F powder contains an intermediate oxidizing agent, ascorbic acid, in which each ounce supplies 60 parts per million (PPM) of ascorbic acid to each hundredweight of flour used.
Use Level: 0.0625%
Use Level: 0.0625%
Description: Basic Natural 602 is a free flowing gluten modifier/dough relaxer prepared from vegetable powder.
Use Level: 0.1875%
Use Level: 0.1875%
Description: CDC-79 provides dough strength and tolerance to machining and handling abuse. Resulting baked goods have excellent volume, grain and texture, and symmetry.
Use Level: 1.00%
Use Level: 1.00%
Description: CDC-79 SOY FREE provides dough strength and tolerance to machining and handling abuse. Resulting baked goods have excellent volume, grain and texture, and symmetry.
Use Level: 1.00%
Use Level: 1.00%
Description: CL-FBN is a dough conditioner/improver specifically formulated for the economic production of flat breads using a scratch formula, without the use of chemical mix reducers.
Use Level: 1.00%
Use Level: 1.00%
Description: CL Freeze is a clean label dough conditioner specifically formulated for frozen dough consisting of enzymes and ascorbic acid.
Use Level: 0.50%
Use Level: 0.50%
Description: CLDC F is an enzyme-based conditioner designed to eliminate or reduce the amount of emulsifiers/strengtheners such as DATEM, SSL, and/ or CSL. CLDC F provides superior dough-strength, improved elasticity, and greater dough tolerance
Use Level: 0.13%
Use Level: 0.13%
Description: EOX PF is an enzyme-based conditioner designed to reduce the amount of DATEM, vital wheat gluten, and other strengtheners. EOX PF provides superior dough-strength, improved elasticity, and greater dough tolerance
Use Level: 0.13%
Use Level: 0.13%
Description: OxiBake-YF is a potassium bromate and ADA free fermentation aid /dough conditioner containing a nitrogen source, enzymes, and oxidation
Use Level: 0.1875%
Use Level: 0.1875%
Description: PDC is a dough conditioning system that rapidly breaks down dough proteins and starches. PDC can be used in a broad range of processes to reduce mixing and development times, improve dough machinability and handling, and eliminate or reduce fermentation and rest periods.
Use Level: 0.2500%
Use Level: 0.2500%
Description: Penxan P21 is an enzymatic dough conditioning/ strengthening system for use in all types of yeast- raised doughs. Penxan P21 breaks down non-starch polysaccharides (hemicelluloses, pentosans, xylans, etc.) and starch in wheat flour
Use Level: 0.13%
Use Level: 0.13%
Description: PUREBAKETM contains a balanced blend of strengthening and conditioning enzymes formulated for high-speed bread and roll production. PUREBAKETM does not contain the common oxidant ascorbic acid
Use Level: 0.50%
Use Level: 0.50%
Description: TRU CL –AG+ is a clean label dough conditioner derived from dough conditioning enzymes and ascorbic acid which allows the baker to obtain superior dough strength and tolerance. The product also contains acacia gum which aids in moisture retention and improves crumb quality.
Use Level: 0.625%
Use Level: 0.625%
Description: TRU CLF is a clean label dough conditioner derived from enzymes and ascorbic acid to give you superior dough strength and tolerance.
Use Level: 0.50%
Use Level: 0.50%
Description: Ultra PF is an enzyme-based conditioner designed to reduce or eliminate the use of DATEM, vital wheat gluten, and potassium bromate. Ultra PF provides superior dough-strength, improved elasticity, and greater dough tolerance
Use Level: 0.13%
Use Level: 0.13%
Description: UltraOx GR Powder is an enzyme-based conditioner designed to reduce or replace vital wheat gluten pound for pound.
Use Level: 1.00%
Use Level: 1.00%
Extended Shelf Life (ESL)
Description: AlphaFresh is a mold inhibitor derived from cultured wheat suited for products which have anextended shelf life.
Use Level: 1.0-2.0%
Use Level: 1.0-2.0%
Description: AlphaSoft is an anti-staling enzyme system that can be used in short shelf life (14 days or less) yeast-raised products to enhance softness and extend shelf life.
Use Level: 0.50%
Use Level: 0.50%
Description: AlphaSoft A11 is formulated for use in bread, buns, rolls, bagels, and sweet goods and provides a soft and resilient crumb for up to 21 days.
Use Level: 0.50%
Use Level: 0.50%
Description: AlphaSoft B&R is designed to yield moist, resilient, and springy buns and rolls for 14 or more days of shelf-life
Use Level: 0.1875%
Use Level: 0.1875%
Description: AlphaSoft EZ is formulated for use in dough systems such as bread, buns, rolls, bagels, and yeast raised sweet goods and provides a soft and very resilient crumb for up to 21 days
Use Level: 0.50%
Use Level: 0.50%
Description: ALPHASOFT SG5 is an enzyme-based cake softening system for use in chemically leavened sweet good systems. Examples include, but are not limited to, high ratio layer cakes, muffins, pound cakes, and snack cakes.
Use Level: 0.50%
Use Level: 0.50%
Description: AlphaSoft SR is formulated for use in dough systems such as bread, buns, rolls, bagels and yeast raised sweet goods and provides a soft and very resilient crumb for 21 or more days.
Use Level: 0.50%
Use Level: 0.50%
Description: AlphaSoft TFR provides combined enzyme technology specifically formulated to improve wheat tortilla and flatbread freshness and rollability
Use Level: 0.35%
Use Level: 0.35%
Description: CFI-100 is a dough conditioner/softener formulated to improve the softness, flexibility, surface dryness, moisture retention, and shelf life of tortillas, pitas and other flat breads, and bagels.
Use Level: 0.625%
Use Level: 0.625%
Description: MDR Alpha contains a functional enzyme that is designed to reduce or eliminate monoglycerides in the formulation of ‘Clean Label’ products.
Use Level: 0.25%
Use Level: 0.25%
Description: MDR Soft contains a functional anti-staling enzyme system which is designed to reduce or eliminate monoglycerides, enhancing the softness and extending the shelf-life.
Use Level: 0.50%
Use Level: 0.50%
Description: MICRO BNZ improves softness, flexibility, moisture retention, and helps eliminate the toughening effect that results when baked goods, including buns or pizza, are prepared in a microwave oven.
Use Level: 2.00%
Use Level: 2.00%
Description: SLB-R Powder contains bacterial amylase enzyme and the free-flowing powder is designed for ease of handling and scaling.
Use Level: 0.0625%
Use Level: 0.0625%
Description: SOFT POWER P-CDA is a balanced enzyme anti-staling system that extends the shelf-life of chemically leavened products OR yeast raised products. It can be used in bread and buns, cakes, donuts, muffins and snack cakes to maintain freshness and extend shelf-life by retarding staling.
Use Level: 0.1875%
Use Level: 0.1875%
Description: Tortilla Fácil is a blend of emulsifiers and enzymes intended to improve and maintain flour tortilla quality attributes during extended ambient storage
Use Level: 1.50%
Use Level: 1.50%
Mix Reducers
Description: PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Use Level: 0.1875%
Description: Timeflex P-1800 is a bacterial protease enzyme for use in products where a very extensible dough sheet is desired.
Use Level: 0.0313%
Use Level: 0.0313%
Description: TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
Use Level: 0.1250%
Description: WHEAT-EZE® POWDER contains a protease enzyme, and the free-flowing powder is designed for ease of handling and scaling.
Use Level: 0.0625%
Use Level: 0.0625%
Organic
Description: Organic AlphaFresh is a mold inhibitor derived from cultured wheat suited for products which have an extended shelf life.
Use Level: 1.0%-2.0%
Use Level: 1.0%-2.0%
Description: Organic AlphaFresh EM is a mold inhibitor derived from organic cultured wheat and blended with organic coarse farina for use in the production of shelf stable English muffins
Use Level: 1.0-2.0%
Use Level: 1.0-2.0%
Description: Organic AlphaSoft 500 is an enzyme based softening system designed for use in organic products with anextended shelf life
Use Level: 0.50%
Use Level: 0.50%
Description: ORGANIC AM-O contains dough strengthening and dough conditioning enzymes.
Use Level: 0.75%
Use Level: 0.75%
Description: Organic Ascorbo® 160 F powder contains an intermediate oxidizing agent, ascorbic acid, in whicheach ounce supplies 30 parts per million (PPM) of ascorbic acid to each hundredweight of flour used.
Use Level: 0.1250%
Use Level: 0.1250%
Description: Organic CL-FBN is a dough conditioner/improver specifically formulated for the economic production of organic flat breads using a scratch formula, without the use of chemical mix reducers.
Use Level: 1.00%
Use Level: 1.00%
Description: Organic EOX Powder is an organic-certified, enzyme-based conditioner designed to reduce the amount of vital wheat gluten and other strengtheners.
Use Level: 0.13%
Use Level: 0.13%
Description: Organic MDR Alpha contains a functional enzyme that is designed to reduce or eliminate monoglycerides in the formulation of ‘Clean Label’ applications and products.
Use Level: 0.25%
Use Level: 0.25%
Description: Organic OxiBake 2 CL® contains strengthening and conditioning enzymes along with the common oxidant ascorbic acid.
Use Level: 0.50%
Use Level: 0.50%
Description: Organic PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Use Level: 0.1875%
Description: Organic SLB-R Powder contains bacterial amylase enzyme and the free-flowing powder is designed for ease of handling and scaling
Use Level: 0.0625%
Use Level: 0.0625%
Description: ORGANIC TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
Use Level: 0.1250%
Description: Organic TRU CL contains dough strengthening and dough conditioning enzymes in addition to ascorbic acid.
Use Level: 1.0%-2.0%
Use Level: 1.0%-2.0%
Description: Organic WHEAT-EZE POWDER contains a protease enzyme and the free-flowing powder is designed for ease of handling and scaling.
Use Level: 0.0625%
Use Level: 0.0625%
Tablets
Description: Amflex® is a tablet containing a fungal enzyme which has been processed to provide a concentrated and standardized form of alpha-amylase in a convenient to use tablet form.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: Ascorbo® 120 is an intermediate oxidation tablet containing ascorbic acid and other edible excipients
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: Ascorbo®-C is an intermediate oxidation tablet containing coated ascorbic acid and other edible excipients
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: N’HANCE EOX® is an enzyme-based dough conditioning/oxidation system designed to eliminate, or reduce, the use of potassium bromate, other oxidants such as calcium peroxide along with vital wheat gluten. N’HANCE EOX® builds up and strengthens gluten structures to provide dough strength, elasticity, and tolerance.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: N’HANCETM ULTRA is a tablet containing enzymes which exhibit dough strengthening and conditioning. It is designed to reduce or eliminate the use of data-esters, vital wheat gluten, and potassium bromate. N’HANCE ULTRA builds up and strengthens gluten structures to provide dough strength, elasticity, and tolerance.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: PENXAN II is an enzymatic dough conditioning/ strengthening system for use in all types of yeast- raised doughs. PENXAN II breaks down non-starch polysaccharides (hemicelluloses, pentosans, xylans, etc.) and starch in wheat flour
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: PROFLEX® TABS contains both fungal protease and fungal amylase enzymes
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: SOFT TABS contains an anti-staling enzyme system that can be used in yeast-raised products to enhance softness and extend shelf life.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: Super Timeflex is a bacterial protease enzyme in a concentrated and convenient to use tablet form. It has been formulated for use in products, like crackers, where a very extensible dough sheet is desired.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: TIMEFLEX contains a proteolytic enzyme derived from a bacterial source. The enzyme functions as a dough conditioner/mix-time reducer by selectively breaking down and weakening gluten structures
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: TREM TABS contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: TREM TABS contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: WHEAT-EZE® TABS is an enzyme-based tablet developed for use where mix reduction or mellowing of stronger flours is necessary.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour