Specialty Ingredients

Baking Powder
A baking powder is defined as the mixture of materials capable to evolve gas in dough preparations, under certain conditions of humidity and temperature, once the gas is present , it expands, increasing the dough volume in such a way that the product has to form many empty cells once baked, due to the presence of Sodium Bicarbonate in the baking powder formulations. The gas evolved is Carbon Dioxide. White, free flowing powder. It is a high quality chemical leavener formulated to release leavening gas throughout the baking process.
Pack Sizes: 25#, 50#

Dough Conditioners
Dough conditioners typically condition the dough before it is baked. They typically work to speed up fermentation or make the dough less bucky or more pliable. They are sometime used to help manageability of the dough or stretching of the dough, like in the case of a pizza dough.
Pack Sizes: 25#, 50#

Dough Improvers
Dough improvers often are used to improve the end product. For example, to soften the grain, tighten the grain, or extend the shelf life. These two terms at times, have been used interchangeably.  But the above is the true meaning.
Pack Sizes: 25#, 50#

Emulsifiers
A true emulsifier is a substance that reduces the surface tension between liquids that are not typically compatible like oil and water. They help the two play together to form a foam for a cake batter. Sometimes they help the surface of something sticky like a caramel not to stick to processing equipment, or tortilla stacks not to stick to each other.  They also can help a powder go into a liquid without lumping like a coffee creamer. So, the basic description is a substance that helps two solids, liquids, or gases, or a combination of those, come together and cooperate together. In our world those are things like lecithin, pgme  products  like EC25, some mono and diglyceride products, sodium steroyl  lactylate and others.
Pack Sizes: 25#, 50#

Bakery Blends
This is not really a common term. Any of the above can be considered a bakery blend if it were used in a bakery. But any of the above can be used in numerous food operations or institutions. For example, corn dog, funnel cake, pancake, baking powder, can be a mix, base, or concentrate, but probably would not be considered a bakery blend.
Pack Sizes: 25#, 50#

Bakery Bases
A base is a slightly concentrated version where some of the flour or maybe some of the sugar is added at the bowl, instead of being in the mix. This would apply in our world, to a customer who may have bulk flour or bulk sugar, and can add it cheaper at the bowl, than to buy it in a bag. A true bakery base is normally called a 50/50 base. That means the end user uses 50 lbs. of base and 50 lbs. of flour plus their yeast and water to make their dough or batter.
Pack Sizes: 25#, 50#

Bakery Mixes
In general terms, a mix refers to a complete mix, just take it and add water, or yeast and water to make a dough or batter.
Pack Sizes: 25#, 50#

Bakery Concentrates
A concentrate is normally just the small critical ingredients blended together like salt, baking powders, dough conditioners, chemicals, flavors, enzymes, and colors. The end user is typically a large facility, with numerous bulk ingredients, like flour, sugar, shortening, oil, water, and or corn syrup. Their concentrate eliminates scaling of small ingredients for each dough or batter. They can simply dump a bag or two of concentrate in their mixer, and push buttons for their bulk ingredients, including their water, and off they go. In our business, we typically can size their concentrate bag to fit one dough or one batch. Any food company that has people in the corner scaling some minor ingredients for each batch can benefit from buying a preblended concentrate. The consistency of one of our 5000 lbs. batches put into 100 /50 lbs. bags (or any other size), would tend to be much better than someone scaling  100 batches of 50 lbs. each. Plus the end user does not have to inventory those small ingredients or the people smart enough to scale them.
Pack Sizes: 25#, 50#

Grain Blends
Cereal grains, seeds, whole grains, and sometime fibers, blended in any number of combination’s, to be used in grain breads, buns, or any other grain based finished product. Typically in our business, the grain blends are used to make a particular type of grain bread. They can have any number of grains from 2 to 12 and beyond. You can find 7 grain breads in the store or 12 grain breads for instance. Typically they simply replace part of their white flour with a grain blend of some kind to create their multi-grain products. We have carried up to 50 or more grains, seeds, and fibers. So the combination’s are nearly endless. Grain blends are also used for toppings on breads or even bran muffins. Granola bars, multi-grain pancakes, muffins, and others can have a multi-grain blend added.
Pack Sizes: 25#, 50#

Guar Gum
Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. Guar gum is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made guar gum a popular additive in products such as puddings and ice cream.
Pack Sizes: 25#, 50#

Calcium Carbonate
An important chemical compound. It consists of one atom of calcium bonded to one atom of carbon and three atoms of oxygen. The appearance of calcium carbonate is generally that of a white powder or stone. A characteristic quality of calcium carbonate is that it will fizz and release carbon dioxide upon contact with a strong acid, such as hydrochloric acid.
Pack Sizes: 25#, 50#

Citric Acid
Weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, where as the monohydrate forms when citric acid is crystallized from cold water.
Pack Sizes: 25#, 50#