Offering a cost-effective concentrated 3:1 use ratio compared to ordinary emulsifiers, WrightSoft^® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads.

Wright Soft #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products.
INGREDIENT LABELING: Guar gum, enzymes, wheat flour.

WrightSoft #6 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor)

INGREDIENT LABELING: Wheat flour, enzymes.

WrightSoft #7 is a gum based enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor)
INGREDIENT LABELING: Guar gum, enzymes. 

 
Wright Soft #19 is an enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor)
INGREDIENT LABELING: Calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO)