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Dedicated to commercial cake mixes, dough enhancer are ingredients developed to meet the baker's needs upon dough preparation. Thanks to them, flour properties can be tweaked for each recipe and bread or pastry-making method. The sourdoughs starter, a dough enhancer, is a formula combining several ingredients, including additives, processing aids, and raw materials which we blend in a very specific formulation. This product combines several components including reducing agents, oxidizing agents, emulsifiers, and enzymes. The dough enhancer is a boon for bakers as it greatly facilitates and secures their dough preparation work, specially as regards its rheological characteristics, fermentation, and proofing. Its effectiveness is primarily dependent on the mix and choice of ingredients and materials used, the flour type used, the bread type, and the selected bread-making technique. While it was essentially regarded as a bread-making element at the outset, it found application in many areas over the years. Indeed, given the ever-growing demand from the industrial bakery field, the enhancing principles were gradually optimized. Today, bakers use the product for optimum machinability, increased smoothing, or yield growth. Thanks to this product, consumers can enjoy bread that conveys an increased quality aspect, texture, volume, colour, and flavour. In parallel, dough enhancers are used to optimize product freshness and preservation. Achieving the desired results, however, requires strict adherence to the manufacturer's operating instructions. Generally, the dosage ranges from 0.5% to 5% based on the quantity of flour used.
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