New line reduces chemical dough conditioner use

by Eric Schroeder
Share This:

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.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.