New line reduces chemical dough conditioner use
January 2, 2010
by Eric Schroeder
WEST HAVEN, CONN. — Watson Inc. has introduced Soft n’ Mighty, a line of combination natural dough conditioners and crumb softeners for baked foods. They will supplement, reduce or eliminate chemical dough conditioners, including SSL, DATEM, Azodicarbonamide, mono and diglycerides, ethoxylated mono and diglycerides.
Soft n’ Mighty may be used to convert an existing formulation to an “all-natural” formulation, or it may be used as a complete, stand alone bakery proven natural dough conditioner. Soft n’ Mighty works in conjunction with existing enzyme systems, or it may replace an existing enzyme system.