Dough Improvement with Encore Ingredients

Pressable pizza without L-cysteine. Improved pliability in pita bread. Clean label roll formulation.

With our Encore portfolio of ingredients, we provide formula optimization tailored to suit your needs. Whether you seek a solution for dough strength and product softness, improved rollability, or a clean label alternative to a traditional dough conditioner, our team has the technical know-how and bakery expertise to provide a scalable solution.

Working in collaboration at our Food Lab in Piscataway, New Jersey, we apply tailored solutions to help our partners overcome formulation challenges and deliver an ideal eating experience in pan breads, pizza, bagels, and more.

Encore Strong™

Our Encore Strong ingredients improve gluten development for dough strength, volume, elasticity, and tolerance. Modifying the flour protein (gluten) to increase dough strength, Encore Strong can improve flour tolerance and oven spring. Whether accommodating for seasonal or process-related flour variability or overcoming the challenges of working with whole grains, Encore Strong delivers unprecedented control over processing and product quality.

Encore Relax™

When a formula requires additional dough length or pan fill, Encore Relax allows for unprecedented control over processing and product quality. By breaking down flour protein (gluten), Encore Relax reduces elasticity, increases extensibility, and shortens mix times to optimize consistency and quality of the finished baked good.


Encore Plus™ 

Our Encore Plus ingredients include multifaceted solutions, such as a clean label reformulation that also delivers shelf life extension and anti-staling benefits. Through our Encore Plus portfolio, Delavau Bakery Partners by SafPro® offers clean label capabilities for a variety of yeast-raised and chemically leavened bakery products. This unique set of products provides clean label solutions that ensure key processing attributes as well as final product characteristics.

With Encore Plus, we’ve developed clean label solutions to displace the following from your baked good formulations:

  • L-cysteine
  • Azodicarbonamide (ADA)
  • Calcium sorbate
  • Sodium metabisulfite
  • Propionates
  • Mono/Diglycerides
  • Calcium peroxide
  • Iodates

For more information about how our Encore product portfolio can improve your dough strength, elasticity, or label get in touch or download our technical literature at

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