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: Basic Natural 602 is a free flowing gluten modifier/dough relaxer prepared from vegetable powder.
Use Level: 0.1875%
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: 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: PDC is a dough conditioning system that rapidly breaks down dough proteins and starches. PDC can be used in a broad range of processes to reduce mixing and development times, improve dough machinability and handling, and eliminate or reduce fermentation and rest periods.
Use Level: 0.2500%
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: 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 anextended 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 TFR provides combined enzyme technology specifically formulated to improve wheat tortilla and flatbread freshness and rollability
Use Level: 0.35%
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%
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: 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: Tortilla Fácil is a blend of emulsifiers and enzymes intended to improve and maintain flour tortilla quality attributes during extended ambient storage
Use Level: 1.50%
Description: Beta® P-130 contains the reducing agent sodium metabisulfite in a convenient to use powder.
Use Level: 0.0625%
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: SORBOFLEXTMPowder 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 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 CL-FBN is a dough conditioner/improver specifically formulated for the economic production of organic flat breads using a scratch formula, without the use of chemical mix reducers.
Use Level: 1.00%
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 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 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: Beta®-Tabs contains the reducing agent sodium metabisulfite in a convenient to use tablet.
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’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
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: SORBOFLEXTM TABS significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
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
Description: TIMEFLEX contains a proteolytic enzyme derived from a bacterial source. The enzyme functions as a dough conditioner/mix-time reducer by selectively breaking down and weakening gluten structures
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: TREM TABS contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
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