FROZEN GOODS
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: 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: 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: 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: 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%
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 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: 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: 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%
Mix Reducers
Description: GLC 20 contains a fast-acting dough conditioner/reducing agent [L-cysteine] that functions as a mix-time reducer by breaking down strong flour/tough gluten structures.
Use Level: 0.1250%
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 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%
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: 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