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DoughSoft™ and DoughStretch™ — Dough Conditioners

Dough Conditioners and Softeners for Baked Goods

Consumers seeking high-quality baked goods place a strong emphasis on textural quality.  How can you overcome textural challenges and provide affordable, quality baked goods? With Kemin DoughSoft™ and DoughStretch™ dough conditioner blends.

Dough conditioners help to improve the quality of your baked goods, from the production handling to the consistency of the crumb structure. Our dough conditioner blends work by improving the machinability of dough and reducing mixing time, which in turn can help you save time and improve production efficiency.

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Portfolio of Dough Improvement Solutions

DoughSoft™

A dry blend of enzymes formulated to improve crumb softness and textural quality of bakery products during storage. Enzymes help improve the texture of baked goods and can act as anti-staling agents. 

DoughSoft can provide the following benefits:

  • Improved dough handling properties
  • Increased final product volume
  • Improved crumb structure and texture
  • Extend shelf life by delaying staling
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DoughStretch™

DoughStretch is specifically formulated to improve dough handling properties, reduce mixing time and improve the machinability of dough. This dough conditioner ingredient helps create a soft and extensible dough with enhanced machinability during sheeting and rolling, making it a great option for laminated dough and other sheeted products. DoughStretch is available in both synthetic and clean label versions.

 

Improve Processing Efficiency with Dough Conditioners and Softeners

Bakery manufacturers are facing numerous challenges today including labor shortages and increased raw material costs. Bakeries are finding themselves short-staffed, meaning that customer service suffers and employees are overworked.1 Increased costs and limited availability of various raw materials have led to an increase in overall costs, decreasing margins.2  Our dough conditioner blends can help manufacturers improve processing efficiencies and our dedicated Customer Laboratory Services team can help speed up testing to help you go to market faster. 

Your Bakery Solutions Partner

Providing the best texture for baked goods is highly dependent on the ingredients used and formulation. At Kemin, our solutions combined with our technical expertise, in-depth quality testing, and our state-of-the-art Bakery Innovation Center allow manufacturers to find the ideal solution for their products. Our technical experts help provide support in a multitude of areas including formulation, product goals, and manufacturing capabilities to determine the best product for our customers. 

In addition to dough softeners and conditioners, we also offer custom premixes. Contact us to learn more about our other solutions.

How Can You Solve Your Textural Quality Challenges?

Watch Our Video To Find Out!

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