Offering a cost-effective concentrated 3:1 use ratio compared to ordinary emulsifiers, WrightSoftTM 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: WrightSoft#1 is designed for use as a shelf-life extender in most doughs and should be added at the rate of 4 ounces per 100 pounds of flour. Mixing time and absorption may need to be adjusted as needed.

INGREDIENT LABELING: Guar gum, enzymes, wheat flour.

WrightSoft #6: Wright Soft #6 is designed for all yeast-raised breads & doughnuts. WrightSoftTM is used at a rate of 2-4 ounces per 100 pounds of flour.

INGREDIENT LABELING: Wheat flour, enzymes.

WrightSoft #7 (GMO-free): Wright Soft #7 is designed especially to extend shelf-life in breads and rolls, and is added at a rate of 2-4 ounces per 100 pounds of flour.

INGREDIENT LABELING: Guar gum, enzymes.

Dough conditioner and crumb softener: A combination dough conditioner and crumb softener, this potassium bromate-free product is 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.