Do-Softener 204

Clean-label, multi-purpose softener for use in all varieties. Designed to improve the softness, moisture retention, crumb resilience, and eating quality of bread.

Do-NADA 15

A premium, enzyme-based dough-oxidant, strengthener, and conditioner. Designed to improve process and fermentation tolerance, while reducing emulsifiers and other functional ingredients.

Do-Frozen BBNA

A multi-purpose dough-oxidant, conditioner and strengthener designed to improve the process and fermentation tolerance in frozen/retarded dough applications.

Tolerance 12

Do-Tolerance 12 is an enzyme-based dough conditioner and strengthener. Designed to replace vital wheat gluten by improving process and fermentation tolerance in doughs.

Do-Boost 10

An enzyme-based dough conditioner and strengthener for use in fresh, frozen, and par-baked products. Designed to improve the process and fermentation tolerance, without added emulsifiers (DATEM, SSL).

Do-NADA 70

Premium oxidation system for use as flour improver, to replace ADA. Designed to work synergistically with Do-Flourzyme 30 for sustainability and ease of use while replacing less label-friendly ingredients.

Do-Softener 109

Premium Multi-Purpose Softener for use in all Bread Varieties and fresh, frozen, and par-baked products. Designed to improve crumb texture, softness, and moisture retention.

Do-FTO

Do-FTO is an all-in-one conditioner and strengthener, designed to enhance proof- and freeze stability of freezer to oven croissants.

Do-Artisan Classic

An enzyme based multi-purpose conditioner for use in artisan style breads. Designed to reduce fermentation time while still achieving the traditional artisan crumb texture and characteristics. The Do-Artisan Classic offers an Ascorbic Acid free option for clean-label, artisan style bread.

Do-Complete NL

Do-Complete NL is an enzyme based multi-purpose dough- oxidant, conditioner- and strengthener. Designed to improve the process and fermentation tolerance while replacing emulsifiers and reducing Vital Wheat Gluten.

Do-Artisan NA

An enzyme based multi-purpose conditioner for use in artisan style breads. Designed to reduce fermentation time while still achieving the traditional artisan crumb texture and characteristics.

Do-Boost 12

An enzyme-based dough strengthener and conditioner for use in all varieties. Designed to replace vital wheat gluten and emulsifiers and improve the process and fermentation tolerance in traditional dough mixing.

Do-Flourzyme 30

Do- Flourzyme White 30 is an enzyme performance block for use as flour improver. This multi-purpose oxidation system is designed to work synergistically with Do-Nada 70 for sustainability and ease of use while replacing less label-friendly ingredients.

Do-Softener 506

An enzyme-based softener for use in all Bread Varieties and fresh, frozen, and par-baked products. Designed to improve crumb texture, softness, and moisture retention.

Do-Puff Pastry

Do-Puff Pastry IB50 is an enzyme-based performance-block that enhances the volume of Puff Pastry when using a high(er) amount of scrap/rework. Do-Puff Pastry IB50 can also be used as an add-on for croissants and Danish pastry to achieve a better proof stability and bigger volume.