PDC, a dough conditioning system from Cain Food Industries, may be used in a range of processes to reduce mixing and development times, improve dough machineability and handling, and eliminate or reduce fermentation rest periods. The mix time reducers in PDC break down and relax strong flours and tough doughs to increase pliability and extensibility while facilitating hydration, development and machining. The conditioning system is effective in processes where inadequate dough extensibility and pliability impedes high-speed processing (moulding, stamping, sheeting, cutting, etc.) or when increased dough elasticity results in product shrinkage and curling after forming. PDC is suitable for laminated and extruded doughs including tortillas, pitas, pizzas and similar products.
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