Bakery manufacturers are facing numerous challenges today including labor shortages and increased raw material costs. Bakeries are finding themselves short-staffed, meaning that customer service suffers and employees are overworked.1 Increased costs and limited availability of various raw materials have led to an increase in overall costs, decreasing margins.2
In addition to these challenges, consumers are also looking for high-quality affordable options. They want their baked foods to be fresh, safe and with a pleasing taste and texture. Consumers seeking high-quality baked goods place a strong emphasis on textural quality. How can you overcome textural challenges and provide affordable, quality baked goods? With Kemin DoughSoft™ and DoughStretch™ dough conditioner blends.
Dough conditioners help to improve the quality of your baked goods, from the production handling to the consistency of the crumb structure. Our dough conditioner blends work by improving the machinability of dough and reducing mixing time, which in turn can help you save time and improve production efficiency.
Typical applications include:
- Bread
- Cakes
- Pastry
- Tortillas
