DOUGH CONDITIONING

Description: Amflex® is a tablet containing a fungal alpha-amylase in a convenient to use tablet form.
Use Level: 1 to 4 Tabs
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies / English Muffins / Frozen Goods

Description: Basic Natural 602 is a free flowing gluten modifier prepared from vegetable powder with calcium sulfate carrier. (mix reducer, dryer, strengthener)
Use Level: 1 to 6 oz (0.0625 to 0.625%)
Application: Clean Label / Breads & Buns / Pizza

Description: Basic Natural 602 is a free flowing gluten modifier prepared from vegetable powder with wheat starch carrier. (mix reducer, dryer, strengthener)
Use Level: 2 to 6 oz (0.0625 to 0.625%)
Application: Clean Label / Breads & Buns / Pizza

Description: Coming soon
Use Level: 8oz (0.5%)

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

Description: is a complete, dough conditioner/improver for use in straight and no-time dough processes. Contains Bromate.
Use Level: 12 to 20 oz (0.75 to 1.25%)
Application: Hearth Bread / Breads & Buns

Description: 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
Use Level: 16 to 48 oz (1 to 3%)
Application: Hearth Bread / Breads & Buns

Description: Cain Dough Conditioner (CDC) – 79 SOY FREE (SF) is a dough conditioner/improver containing an oxidant and ingredients to be used where a “cleaner” label is desired.
Use Level: 16 to 48 oz (1 to 3%)
Application: Hearth Bread / Breads & Buns

Description: 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.
Use Level: 12 to 20 oz (0.75 to 1.25%)
Application: Hearth Bread / Frozen Goods

Description: Cain Dough Conditioner (CDC) – 1600 is an ADA-free dough conditioner/improver that is highly effective in a wide variety of yeast raised baked goods.
Use Level: 12 to 20 oz (0.75 to 1.25%)
Application: Hearth Bread / Frozen Goods

Description: Cain Dough Conditioner (CDC) – 2002 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.
Use Level: 12 to 20 oz (0.75 to 1.25%)
Application: Hearth Bread / Breads & Buns / Frozen Goods

Description: 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.
Use Level: 12 to 20 oz (0.75 to 1.25%)
Application: Hearth Bread / Frozen Goods

Description: CDC-2500 is a complete dough conditioner/improver for use in baked goods processes
Use Level: 4 to 20 oz (0.25 to 1.25%)
Application: Hearth Bread / Frozen Goods

Description: 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.
Use Level: 2 oz (0.125%)
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies / Frozen 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: 16 oz (1%)
Application: Tortillas & Flatbread

Description: 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.
Use Level: 4 to 16 oz (0.25 to 1%)
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies / Frozen Goods

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

Use Level: 0.5 to 1.7 oz (0.03125 to 0.1063%)

Application: Breads & Buns / Hearth Bread / Sweets, Pastries, Pies

Description: Cain’s Flat Bread Dough Conditioner (FBDC) P-37 is a dough conditioner/improver specifically formulated for the economic production of flat breads using a scratch formula.
Use Level: 16 oz (1.0%)
Application: Tortillas & Flatbread

Description: MUFFIT COMPLETE is a well-balanced dough conditioner designed for English muffin production.
Use Level: 12oz (0.75%)
Application: Clean Label / English Muffins

Description: PDC is a dough conditioning system that rapidly breaks down dough proteins and starches.
Use Level: 4 to 12 oz (0.25 to 0.75%)
Application: Pizzas

Description: Enzyme based conditioner that improves machinability, loaf volume, softens the crumb, and extends shelf-life.
Use Level: 0.5 to 2 Tabs
Application: Clean Label / Breads & Buns / Hearth Breads / Hearth Breads / Sweets, Pastries, Pies / English Muffins / Frozen Goods

Description: Contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 1 to 2 Tabs
Application: Breads & Buns / Pizzas / Crackers

Description: TRU CL is a clean label dough conditioner derived from enzymes and ascorbic acid to give providing the baker with superior dough strength and tolerance.
Use Level: 8 to 12 oz (0.5 to 0.75%)
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies

Description: TRU CL –AG+ can eliminate the emulsifiers and strengtheners, ADA, DATEM, CSL and SSL while giving you or improving the dough matrix and handling characteristics of traditional emulsifiers and strengtheners.
Use Level: 10 oz (0.625%)
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies / Frozen Goods

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: 8 to 12 oz (0.5 to 0.75%)
Application: Clean Label / Breads & Buns / Hearth Breads / Sweets, Pastries, Pies

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