Enzyme Blends

Baked Goods
Grain Millers has developed several natural dough improvers to assist bakers with products ranging from sweet goods to frozen dough. Our natural dough improvers will assist in cleaning up product labeling, improving shelf life and improving dough texture.
The following categories are available:

Organic Mold Inhibitor - 100M
 
Contact
Phone
 Availability Conventional Organic
Darren Schubert Eugene
A highly-functional, all-natural mold inhibitor based on "water binding" technology to reduce water activity below spoilage levels thereby minimizing the susceptibility of sweet goods to microbial problems. 

Organic Natural Mold Inhibitor - 200M
 
Contact
Phone
 Availability Conventional Organic
Darren Schubert Eugene
A highly-functional, all-natural mold inhibitor based on "water binding" technology to reduce water activity below spoilage levels thereby minimizing the susceptibility of baked goods to microbial problems. 

Organic Sweet Dough & Batter Conditioner - 200CP
 
Contact
Phone
 Availability Conventional Organic
Darren Schubert Eugene
A pre-tested enzyme system particularly useful in the presentation and keeping qualities of high-ratio cakes, pastries, muffins and other sweet bakery goods typically formulated to contain high levels of sugar and/or shortening. 

Organic Sweet Dough Conditioner - 300CP
 
Contact
Phone
 Availability Conventional Organic
Darren Schubert Eugene
A multi-purpose dough and batter conditioner specifically formulated to accommodate the rigors of freeze-thaw cycles in manufacturing frozen, partially or fully baked sweet goods. 

Organic Sweet Dough & Batter Extender - 500CP
 
Contact
Phone
 Availability Conventional Organic
Darren Schubert Eugene
A totally natural, multi-purpose dough and batter extender formulated with organically-certified, functional ingredients to meet the stringent labeling requirements of the organic and natural food industry. 



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