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DoughSoft™ and DoughStretch™ — Dough Conditioners for Commercial Bakeries
DoughSoft™ and DoughStretch™ are dough conditioners that help commercial bakeries improve dough tolerance, volume, and machinability while maintaining freshness. DoughSoft helps strengthen the structure and soften crumb without synthetic emulsifiers, while DoughStretch helps relax dough for improved sheeting and rolling. Our dough conditioners can help you deliver consistent, high-quality baked goods and greater production efficiency.
DoughSoft™ helps improve tolerance, structure, and volume across breads, rolls, buns, tortillas, flatbreads, and other bakery applications. DoughSoft™ supports cleaner labels by helping maintain softness and texture using enzymes to replace DATEM and mono- and diglycerides.
DoughStretch™ improves dough handling by creating soft, extensible dough that sheets and rolls more easily. This helps reduce production slowdowns from tearing, shrinking, excess mixing time, and waste on high-speed lines. Both solutions give commercial bakeries formulation flexibility with options to support performance, label, cost, and application needs.
DoughSoft is an all-purpose enzyme blend that improves tolerance, volume, and quality across a wide range of baked goods—without the synthetic emulsifiers consumers increasingly avoid.
DoughStretch is a dough relaxer built for machinability, giving your lines soft, extensible dough that runs clean at speed—with the flexibility to match your label and cost targets.
Product | Function | Ingredients | Applications | Options |
DoughSoft™ | Dough Improver | Enzymes | Hearth bread, rolls and buns, pan bread, sweet goods and pastries, flour tortillas and flatbreads, crackers | Clean label |
DoughStretch™ | Dough Relaxer | Sodium Metabisulfite | Crackers, cookies, flour tortillas and flatbreads, hearth breads and rolls, sweet goods and pastries | Synthetic |
DoughStretch™ CL | Dough Relaxer | Deactivated Yeast | Crackers, cookies, flour tortillas and flatbreads, hearth breads and rolls, sweet goods and pastries | Clean label |
Whether you're chasing better volume, cleaner labels, or smoother runs at speed, the right dough conditioner can make the difference between a formulation that works and one that performs. DoughSoft and DoughStretch provide commercial bakeries with proven enzyme and dough-relaxing technology—backed by Kemin's Bakery Innovation Center and Customer Laboratory Services team to help you match the right solution to your application and get to market faster. Connect with our bakery experts to talk through your goals or request a sample to start testing on your own line.
