MightyStrong dough improver from Watson is more concentrated than comparable products so it can be used at 1 to 2 oz per cwt to replace ADA or at higher levels to substitute for chemical dough conditioners like SSL and ethoxylated products. It can also cut the need to add extra gluten to bakery formulations. It joins the company’s line of clean-label bakery products consisting of natural dough conditioners, crumb softeners and mold inhibitors.
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