Specifically formulated for flatbreads made from scratch formulas, Cain Food Industries’ Flat Bread Dough Conditioner (FBDC) P-37 mellows and relaxes doughs to reduce mixing time and improve machinability. The conditioner enhances surface dryness and internal moisture retention in pocket bread production. It slows staling and extends shelf life and, in some cases, reduces shortening levels. The conditioner reduces stickiness during processing and packaging and provides flexibility to resist cracking, breaking or tearing during folding and filling processes when making sandwiches and wraps. Typical usage levels for the free-flowing powder are 1%, based on flour weight, and it is added at the mixer with other dry ingredients.
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