WrightDoughTM conditioners
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Description
Designed for use in a variety of baked goods, WrightDough® conditioners have been engineered to provide substantial cost savings. Utilizing a Datem-free proprietary formulation, our line of WrightDough® conditioners deliver increased volume and improved texture and crumb. Its concentrated composition allows bakeries of all sizes to cut ingredient, inventory and shipping costs up to 50 percent.
Wright Dough #1 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). Wright Dough #1 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item.
Wright Dough #1 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). Wright Dough #1 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item.
INGREDIENTS: Wheat flour, ascorbic acid, enzymes, azodicarbonamide, partially hydrogenated cottonseed oil, L-cysteine.
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WrightDoughTM conditioners
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