Designed for use in a variety of baked goods, WrightDoughTM conditioners have been engineered to provide substantial cost savings. Utilizing a Datem-free proprietary formulation, our line of WrightDoughTM 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 Patent Pending in the U.S. and Canada Added at a rate of 2 ounces per 100 pounds of flour, this potassium bromate-free powdered dough conditioner is ideal for use in hearth & pan breads as well as rolls.


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

Wright Dough # 3
A combination dough conditioner and crumb softener, WrightDough #3 is potassium bromate-free product added at a rate of 4 ounces per 100 pounds of flour.

INGREDIENT LABELING
Guar gum, enzymes, ascorbic acid, azodicarbonamide, partially hydrogenated vegetable oil, l-cysteine.

Wright Dough #5
Patent Pending in the U.S. and Canada
A L-Cysteine-free version of WrightDough #1, Wright Dough #5 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

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.