Dough Conditioner

This is what I have been missing all these years, its the secret ingredient. The bread is so soft and uniform. There is a bit of a learning curve as it didn't seem to proof as big, but when I put it in the oven it doubled in size, this stuff is great, I always wondered why my bread was always so crumbly as compared to store bought bread. This solves the issue. Also, the bread simply tastes better and the pizza dough was easier to work and tasted great. The only drawback is the price, I wish it were cheaper, but I guess good things are worth what you pay for them.

⭐⭐⭐⭐⭐ Español: Utilizamos Baker Club Dough Conditioner en una panadería con producción diaria y los resultados han sido excelentes. Lo hemos usado tanto en panes de hamburguesa como en panes artesanales, obteniendo una mejor textura, volumen, manejo de la masa y consistencia entre tandas. Después de probar diferentes mejoradores, este se ha convertido en una de nuestras opciones preferidas por su confiabilidad y rendimiento constante. Lo recomiendo tanto para pequeñas panaderías como para producciones más grandes. English: We use Baker Club Dough Conditioner in a bakery with daily production, and the results have been excellent. We’ve used it in both burger buns and artisan breads, achieving better texture, volume, dough handling, and consistency from batch to batch. After trying different dough conditioners, this has become one of our preferred options because of its reliability and consistent performance. I highly recommend it for both small bakeries and larger-scale production. The photos attached are actual products from our daily production using Baker Club Dough Conditioner.

Happy to find an affordable baking ingredient that enhances my sourdough bread with taste, longevity freshness, and improved dough rise. I’ve tried other brands that worked well also, but why pay such high prices for the name of a brand when there’s products like this one (Bakers Club Artisan Dough Conditioner) with all the same qualities at a much affordable price.

If you want your homemade breads to come out more like what you can buy from the grocery store, but with better quality ingredients and lower cost because you make it at home, this is an essential product. It does not take much of this to significantly improve homemade bread. After making several loaves and types of bread, I have found, that using between 0.5% and 1% as a baker's percentage of the flour weight of this dough improver, will yield great results. I weighed out several teaspoon portions of the dough improver, and it averaged around 2.8 g per teaspoon, which means it's about .7 g per quarter teaspoon. For those that do not use a scale, or have the ability to weigh amounts that are only a gram or two, or under a gram, consider using 1/4 teaspoon of the dough conditioner per cup of flour for approximate .05% by weight in baker's percentage. Use 1/2 teaspoon per cup of flour for 1% baker's percentage. It's not that critical on the exact measurement, so if in doubt, just use 1/4 teaspoon of the dough conditioner for each cup of flour or fraction thereof, and watch the results change your homemade bread life.

I've been making sourdough bread for years. It's a long process requiring attention throughout the day. Because of health issues, making sourdough has become difficult for me, so I bought a KBS Bread machine. It has a sourdough cycle. Sourdough people can be difficult to please. We mostly each have our own way of doing things and we are picky about how we like our bread to turn out. I had trouble getting what I wanted from the KBS. The final rise is quite long, and at least with my stuff, the dough over rises and the gluten collapses. And the bread is too sour for my liking. I am able to slow down the fermenting by freezing all the dry ingredients and pan before starting, and refrigerating the spring water. This helps with both problems. I also use this dough conditioner. I get a good rise, nice texture. The bread turns out very nice. I use this dough conditioner for regular (non-sourdough) breads as well. Very nice rises and textures. I generally use 1/2 to 1 teaspoon per loaf (less than what the bag suggests). I also add 1/2t diastatic malt to the non-sourdough breads. I highly recommend. I have researched each of the ingredients in this dough conditioner. They all seem very safe and in common use in the food industries around the world. Now, with this and the KBS bread machine, I can just dump my sourdough ingredients in and press start--the machine does the rest.

I can say is good

I make whole wheat bread twice a week for my family. this product keeps the bread softer and helps it rise well with the aid of gluten. i pckg lasts forever

I love it. It makes the dough so manageable. Enhances flavor and very affordable.