Reddi-Sponge Dough Developers
Reddi-Sponge dough developers reduce mix time and relax your dough. Reddi-Sponge helps impart noticeable texture and volume improvements to a wide range of fresh and frozen yeast-raised baked goods. Operationally, Reddi-Sponge dough developers can reduce mixing time by up to 40%, giving you more time to enjoy and grow your business.
Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color, and extended shelf life.
Frozen Dough
More bakers are preparing doughs ahead of time and freezing them for later use. While this can be an efficient time saver, the process can be complicated and may cause issues with the dough.
Adding Reddi-Sponge and following the recommended procedures in this booklet will eliminate many of these issues.
A critical factor in frozen doughs is the short storage stability of the yeast cell, which leads to extended proof times. Proof times in frozen doughs vary, directly related to the amount of activation of the yeast cell before freezing.Activation by fermenting in a brew or sponge step before mixing the dough decreases the shelf life of the frozen product unless you add high levels of yeast in the dough stage.
Using Reddi-Sponge to provide the optimum mixing, machining, and maturing properties not only doubles shelf life through the elimination of fermentation steps but also allows the reduction of dough outlet temperature to 60° – 70°F.
Potassium Bromate
Potassium Bromate is widely used in dough developers to help strengthen dough and enhance texture in baked goods. However, this ingredient comes with potential health risks. Classified as a possible human carcinogen, Potassium Bromate is already banned in several countries and no longer permittable for use in California beginning in 2027.
If you are a baker looking for a solution, Reddi-Sponge C is a non-bromated version of the classic Reddi-Sponge Dough Developer. We also offer a non-bromated Parve version, Reddi-Sponge P Non-Bromated. For more information or a sample of our Reddi-Sponge product line or bakery ingredients, click here.
Performance Checklist
The Reddi-Sponge product line can help solve several dough performance challenges. Our bakery experts can assist with application work in any of the following areas:
- Mixing time is too long
- Difficulties in machining the dough
- Too much color development during baking
- The dough is too weak going into the oven
- The crust is too soft
- The dough is too young
- Slow proofing
- Oversized loaves
- Overaged dough
- Hard to work “bucky” dough
What can protein do for you?
At Select Custom Solutions, we love the versatility and usability of protein.
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