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%
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%
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%
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%
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%
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%
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%
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%
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%
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%
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%
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%
Description: UltraOx GR Powder is an enzyme-based conditioner designed to reduce or replace vital wheat gluten pound for pound.
Use Level: 1.00%
Description: AlphaFresh is a mold inhibitor derived from cultured wheat suited for products which have an extended shelf life.
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%
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%
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%
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%
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%
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%
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%
Description: MICRO BNZ improves softness, flexibility, moisture retention, and helps eliminate the toughening effect that results when baked goods, including buns or pizza, are prepared in a microwave oven.
Use Level: 2.00%
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%
Description: SOFT POWER P-CDA is a balanced enzyme anti-staling system that extends the shelf-life of chemically leavened products OR yeast raised products. It can be used in bread and buns, cakes, donuts, muffins and snack cakes to maintain freshness and extend shelf-life by retarding staling.
Use Level: 0.1875%
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%
Description: PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Description: SORBOFLEX™Powder significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 0.2500%
Description: TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
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%
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%
Description: Organic AlphaSoft 500 is an enzyme based softening system designed for use in organic products with an extended shelf life
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%
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%
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: 0.25%
Description: Organic OxiBake 2 CL® contains strengthening and conditioning enzymes along with the common oxidant ascorbic acid.
Use Level: 0.50%
Description: Organic PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Description: Organic SLB-R Powder contains bacterial amylase enzyme and the free-flowing powder is designed for ease of handling and scaling
Use Level: 0.0625%
Description: ORGANIC TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
Description: Organic TRU CL contains dough strengthening and dough conditioning enzymes in addition to ascorbic acid.
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%
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
Description: Ascorbo® 120 is an intermediate oxidation tablet containing ascorbic acid and other edible excipients
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
Description: IDX-20 (NB) is calcium iodate in convenient to use tablet form.
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
Description: N’HANCE™ 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
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
Description: PROFLEX® TABS contains both fungal protease and fungal amylase enzymes
Use Level: 1 Tablet/cwt flour
Description: SORBOFLEX™ TABS significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 1 Tablet/cwt flour
Description: TREM TABS contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 1 Tablet/cwt flour
Description: WATOX – 20 tablets contain azodicarbonamide (ADA) and other edible excipients in easy-to-use form.
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
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