Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. Use this professional grade conditioner for all of your yeast baking--pastries and breads. It creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. This dough conditioner also retards staling and helps your bread stay fresher longer.
This is a concentrated professional product. Use one-half teaspoon per loaf.
I've been meaning to tell you what a great product your Professional Dough Conditioner is! It makes such a smooth, soft dough that is easy to handle, rises smoothly and bakes into a light, evenly textured loaf with a nice crumb.
I've messed around with different flours, gluten, lemon juice, ascorbic acid, bread flours etc. but now I just use regular unbleached flour plus your Dough Conditioner and get a perfect loaf every time. ---Jack
The dough conditioner works great. It makes my bread nice and airy in the bread machine.--FK in PA
Ingredients: Wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate. This product contains soy and wheat and may contain traces of eggs, milk, peanuts or tree nuts.
Your bread will rise higher, crumble less, and more moist and soft.