Designed for use in a variety of baked goods, WrightDough® conditioners have been engineered to provide substantial cost savings. Utilizing a Datem-free proprietary formulation, our line of WrightDough® conditioners deliver increased volume and improved texture and crumb. Its concentrated composition allows bakeries of all sizes to cut ingredient, inventory and shipping costs up to 50 percent.

Wright Dough #1 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). Wright Dough #1 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item.

INGREDIENTS: Wheat flour, ascorbic acid, enzymes, azodicarbonamide, partially hydrogenated cottonseed oil, L-cysteine.

Wright Dough # 3 is an all-purpose dough conditioner and crumb softener that functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). It also extends shelf life and improves crumb softness. Wright Dough #3 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item with the exception of raw frozen dough.
INGREDIENT LABELING

Guar gum, enzymes, ascorbic acid, azodicarbonamide, partially hydrogenated vegetable oil, L-cysteine.

Wright Dough Stretch
Designed for use in automatic lines that require shorter mix times, Wright Dough Stretch eliminates dough shrinkage. This product should be added at a rate of 2 ounces per 100 pounds of flour.
INGREDIENTS: Wheat flour, enzymes, ascorbic acid, azodicarbonamide, partially hydrogenated cottonseed oil, L-cysteine.