Bread formulated with CLDC from Cain Food Industries no longer needs SSL and CSL dough conditioners. The new ingredient system contains an enzyme that eliminates a variety of emulsifiers and dough improvers yet provides superior dough strength, improved elasticity and greater dough tolerance. It can be used in many applications and permits cleaner label declarations. It qualifies for use in organic products. Usage levels start at 0.125% (flour weight basis), and the ingredient is available in tablet or powder form.
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