Caldic Better Dough Xtra NGM Org 81 Dough Conditioner is optimized to provide and replace the functional properties of chemical emulsifiers such as Datem, SSL and ADA delivering a clean label solution for yeast-raised applications and is used at a starting level of 0.25% on flour weight.
This dough conditioning system is organic-certified allowing manufacturers to produce organic products with more extensible and tolerant dough, better oven spring and baked volume, crust colour development, consistent cell structure and soft texture. This blend also allows manufacturers to produce products which are non-GMO project verified.
Caldic conducted lab application testing on various non-GMO enzymes/enzyme combinations to identify to the right enzymes and the balance of their use in the blend to get the optimal results. The enzyme blend has also been subjected to tolerance test to determine dough resiliency and strength. Aside from laboratory testing, the enzyme system has been successfully run in plant-trials and commercialized.
With rising consumer demand for cleaner labels, manufacturers are looking for ways to improve their recipes with the use of simpler ingredients. Enzyme blends to replace traditional chemical dough conditioners are available; however, organic-certified and non-GMO varieties that deliver the same properties as conventional/traditional dough conditioners in terms of dough resiliency, baked product volume and overall quality properties, are not easily available.
Our current customers for this product are the large industrial bakeries who supply to various retail stores including Whole Foods.