Description: PUREBAKE™ contains a balanced blend of strengthening and conditioning enzymes formulated for high-speed bread and roll production. PUREBAKE™ does not contain the common oxidant ascorbic acid
Use Level: 0.50%
Application: Bread, Buns and Rolls
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%
Application: Bread, Buns and Rolls
Description: Organic TRU CL contains dough strengthening and dough conditioning enzymes in addition to ascorbic acid.
Use Level: 1.0%-2.0%
Application: Organic Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
Description: OxiBake-CL® contains strengthening and conditioning enzymes along with the common oxidant ascorbic acid. It is designed to reduce or eliminate the use of Data-Esters, vital wheat gluten, and potassium bromate, or other similar multi-component conditioners
Use Level: 0.13%
Application: Bread, Buns and Rolls, Bagels
Description: Organic OxiBake 2 CL® contains strengthening and conditioning enzymes along with the common oxidant ascorbic acid.
Use Level: 0.50%
Application: Organic Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
Description: CL Freeze is a clean label dough conditioner specifically formulated for frozen dough consisting of enzymes and ascorbic acid.
Use Level: 0.50%
Application: Frozen Dough
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%
Application: Breads, Buns, Rolls, Bagels
Description: ORGANIC AM-O contains dough strengthening and dough conditioning enzymes.
Use Level: 0.75%
Application: Organic Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
Description: CDC-2500 is a complete dough conditioner/improver for use in baked goods processes. The conditioner finds greatest acceptance when used in straight or no-time doughs, in the production of hearth-baked goods (French bread, Kaiser Rolls, laminated doughs, etc.) and crusty bread products
Use Level: 1.00%
Application: Hearth Breads, Buns and Rolls and frozen dough
Description: CDC-10A (NB) [Cain Dough Conditioner] is a complete, bromate free dough conditioner/improver for use in straight and no-time dough processes. Primary applications include the production of string-line and crispy crust/hearth type baked goods.
Use Level: 1.00%
Application: Hearth Breads, Buns and Rolls and frozen dough
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%
Application: Bread, Buns, Rolls, Bagels, English Muffins and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, English Muffins and yeast raised sweet goods
Description: Provide a nitrogen and mineral source for more lively yeast fermentation.
Use Level: variable
Application: yeast raised baked goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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: 0.0625%
Application: Organic Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Organic Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
Description: UltraOx GR Powder is an enzyme-based conditioner designed to reduce or replace vital wheat gluten pound for pound.
Use Level: 1.00%
Application: Bread, Buns, Rolls, Bagels, and yeast raised sweet goods
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%
Application: Flatbreads and Pizzas
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%
Application: Organic Flatbreads and Pizzas
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%
Application: Bread, Buns, Rolls and yeast raised baked goods
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%
Application: Pizza and Flatbreads
Description: Basic Natural 602 is a free flowing gluten modifier/dough relaxer prepared from vegetable powder.
Use Level: 0.1875%
Application: Pizza and Flatbreads
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