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.
WE-50203 WRIGHT DOUGH #29 is a robust dough conditioner that functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item and raw frozen dough. Should be added at the rate of 3 - 4 ounces per 100 pounds.
WE-50225 WRIGHT DOUGH #43 is an all-purpose dough conditioner that functionally replaces DATEM and SSL at significantly lower usage (0.25%). Wright Dough #43 functions in breads, rolls, donuts, Danish, sweet goods and par baked systems.
WE-50236 WRIGHT DOUGH #47 is an all-purpose dough conditioner. An off-white powdered potassium bromate-free dough conditioner. Should be added at the rate of 1 - 4 ounces per 100 pounds.
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.
Wright Dough #3 is an all-purpose dough conditioner and crumb softener that functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). It also extends shelf life and improves crumb softness. Wright Dough #3 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item with the exception of raw frozen dough.
INGREDIENT LABELING: Guar gum, enzymes, ascorbic acid, azodicarbonamide, partially hydrogenated vegetable oil, L-cysteine.
Wright Dough #11 PLUS 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 #11 PLUS functions in breads, rolls, donuts, danish, sweet goods and par-baked systems. It can be used in any fermentation-based bakery item.
INGREDIENTS: Sodium stearoyl lactylate, ascorbic acid, enzymes, L-cysteine, azodicarbonamide.
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