REDDI-SPONGE P Non-Bromated Dough Conditioner Code 445 is a Kosher and Pareve dough conditioner consisting of a proprietary blend of corn flour, ascorbic acid and  L-cysteine hydrochloride (a crystalline amino acid). Reddi-Sponge P is  a bromate-free dough conditioner which simplifies baking by reducing the fermentation or sponge steps. Biochemical reactions of L-cysteine hydrochloride and flour proteins result in shorter mixing times and increased dough extensibility. Finished product texture, crumb structure and volume are also enhanced. A proven short-time  conditioner, Reddi-Sponge P reduces manpower, production time and clean up. Reddi-Sponge P is well designed for bagels, white and variety breads, English muffins, Italian, French, and Hispanic breads, donuts, soft and sweet rolls, and frozen dough products.  Use at approximately 2% to  3% by weight of flour in yeast-raised baked goods  to give complete dough development in a single mixing step.
Dry/ambient conditions are recommended for storage. Store less than 75% relative humidity. Do not store under refrigeration.
Ingredient Listing: Corn Flour, L-cysteine Hydrochloride, Ascorbic Acid