ENGLISH MUFFINS
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: 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: 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-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%
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: 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 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 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 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: 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 BBC is a dough conditioner/softener formulated to improve the overall quality of bakery items that are reheated, or cooked, in the microwave, or held in a warming tray.
Use Level: 1.50%
Use Level: 1.50%
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%
Mix Reducers
Description: SORBOFLEXTMPowder significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 0.2500%
Use Level: 0.2500%
Organic
Description: Organic AlphaFresh is a mold inhibitor derived from cultured wheat suited for products which have an extended shelf life.
Use Level: .0%-2.0%
Use Level: .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: .0-2.0%
Use Level: .0-2.0%
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: .1250%
Use Level: .1250%
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: .13%
Use Level: .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: .25%
Use Level: .25%
Description: Organic OxiBake 2 CL® contains strengthening and conditioning enzymes along with the common oxidant ascorbic acid.
Use Level: .50%
Use Level: .50%
Description: Organic SLB-R Powder contains bacterial amylase enzyme and the free-flowing powder is designed for ease of handling and scaling
Use Level: .0625%
Use Level: .0625%
Description: Organic TRU CL contains dough strengthening and dough conditioning enzymes in addition to ascorbic acid.
Use Level: .0%-2.0%
Use Level: .0%-2.0%
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: SORBOFLEXTM TABS significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour
Description: SORBOFLEXTM TABS significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 1 Tablet/cwt flour
Use Level: 1 Tablet/cwt flour