Professional Dough Conditioner

I make a lot of different styles of homemade bread. For my standard "house bread" as I call it...my goal is to get as close as I can to the cheap, squishy, store bought loaves (like wonder bread or whatever). I read about this stuff and decided to give it a try using my standard recipe. I didn't change anything other than to add about a 1/2 tsp. of this stuff (bag recommends 1/4 tsp. per cup of flour and my recipe uses a little over two cups of flour). And wow, what a difference it made! To start...the dough came out quite a bit stickier than it normally does. Not terrible, I was still able to manage it fine, but stickier. This dough conditioner also seemed to slow down the rise somewhat...I normally do a second rise of 40 minutes...this time it probably needed closer to 55 minutes. So again...not a huge difference but a difference all the same. But wow! When the bread was finally done, I knew that this was the ingredient that I had been missing! Gone was the tougher crust that homemade bread usually has...instead I had that nice, soft and squishy crust of a store bought loaf. Same goes for the interior. So far, I've only used it with this one recipe but I've been very happy with the overall texture every time!

Unfortunately you can’t return. I tried using this quite a few times and my breads were a waste. I was using the King Author and it works beautifully. I thought most were the same but clearly no. I’m just upset from all the wasted ingredients that I had to throw away.

This is the best dough conditioner out there. Very friendly people helped with measurements over phone. Great people!

Send to help Brad and cookies rise better and brings out the flavors more

Not worth the time or the money.I get better results using 2 tablespoons of instant potato flakes addedto my flour mix

I don't know if I'm using this wrong. But I'm just following the instructions in the bag. Neither the bag nor the website say anything about adjusting the recipe, but I just couldn't get a smooth dough. The picture shows two dough balls. Both made with the same recipe, the same mixing and kneading time and techniques. The only difference is the one on the left has the "enhancer", the one on the right is straight up. Gluten didn't form well, dough is crumbly and fragile. It did not bounce. It did not raise at all (no surprise, no structure to support the rise). I'm not an expert baker, but I've been successfully baking these recipe for quite some time now. I wanted to try the enhancer to get smoother crumb. But nope. Never again. This thing somehow breaks the dough!

A+

I always feel bad leaving low reviews but this product cost me $720 worth of cinnamon rolls. My usual brand was out of stock and I assumed this one would work the same but the dough was very grainy, like kinetic sand, not elastic at all and wouldn't rise very much. Cinnamon Rolls were flat, dense, grainy bricks.Very sad customers at my bakery :(