What are dough conditioners?
The baking process has many factors that can create problems with quality. For example, yeast and sourdough are living cultures affected by temperature and humidity. Wheat flour is a natural ingredient that fluctuates in quality. New harvests, changes in weather or equipment, or less-skilled labor also add to the variation.
Dough conditioners significantly increase tolerance of fluctuations, making it easier to achieve consistent baking results. They ensure better flour conditioning, and more constant production processes and outputs.