HEARTH BREADS
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-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%
Use Level: 1.00%
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%
Use Level: 1.00%
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-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: 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%
Description: Provide a nitrogen and mineral source for more lively yeast fermentation.
Use Level: variable
Use Level: variable
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%
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%
Use Level: 0.1250%
Description: PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Use Level: 0.1875%
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 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 PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Use Level: 0.1875%
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’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: 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