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View compareDough Conditioner Bread Improver & Enhancer For Baking | (1 lb) Professional Gourmet Grade Dough Baking Enhancing | For Any Bake
Dough Conditioner Bread Improver & Enhancer For Baking | (1 lb) Professional Gourmet Grade Dough Baking Enhancing | For Any Bake
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Regular price
$24.99
Sale price
$24.99
Regular price
$35.70
Unit price
per
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SKU
WBGROB0B3CKGGSDVendor
Shirley JProduct Type
BreadsCouldn't load pickup availability
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Description
Description
SHIRLEY J PROFESSIONAL DOUGH CONDITIONER (16 OZ.) This is the Grandfather of our product line. The original formulation with which we launched our company over 40 years ago. Originally developed for use with homemade bread, it works beautifully with any bakery recipe, to improve texture, increase the natural gluten strength and elasticity.
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Frequently Asked Questions
- Q: What is a dough conditioner and how does it improve my bread? A: A dough conditioner, like Shirley J Professional Dough Conditioner, is a baking enhancer that strengthens the gluten and starch in your dough. This results in better texture, increased elasticity, and a longer shelf life for your bread.
- Q: Can I use this dough conditioner with any type of flour? A: Yes, Shirley J Dough Conditioner is perfect for all types of flour. Whether you are using all-purpose, whole wheat, or specialty flours, this conditioner will enhance your baking results.
- Q: How much dough conditioner should I use in my recipes? A: Typically, you can use about 1 to 2 tablespoons of Shirley J Dough Conditioner per loaf of bread. It’s best to follow specific recipe instructions for optimal results.
- Q: Is this dough conditioner suitable for homemade bread? A: Absolutely! Shirley J Professional Dough Conditioner was originally developed for homemade bread and enhances the quality of your baking, making it ideal for all bakery recipes.
- Q: What are the benefits of using a professional-grade dough conditioner? A: Using a professional-grade dough conditioner like Shirley J's can lead to fluffier and lighter baked goods. It not only improves texture but also increases the natural strength and elasticity of your dough, helping baked goods last longer.