Scratch All Natural Professional Dough Conditioner, 10 oz jar — 20° Lintner, two-ingredient

Scratch All Natural Professional Dough Conditioner is a clean-label, two-ingredient bread improver (malted barley flour and naturally derived dextrose) designed to strengthen dough, boost yeast performance, and extend freshness in home baked goods.

For bakers who want consistent, bakery-style results without synthetic additives, this 10 oz jar delivers a professional-grade boost using only recognizable ingredients. Its formula supports better dough handling, improved oven spring, softer crumb, and a longer shelf life for breads, rolls, and pizza crusts. Packaged in a pantry-friendly size, it’s tailored to home bakers and small-batch artisanal projects.

How does this conditioner improve dough handling and texture?

The malted barley in this blend contributes natural enzymes and gentle conditioning effects that strengthen gluten networks for smoother, more extensible dough. That means easier shaping, less tearing, and a more uniform crumb after baking.

• Improves dough elasticity and tolerance during mixing and shaping
• Reduces stickiness for neater handling and consistent loaf shape
• Promotes finer, softer crumb and improved sliceability

What role does the dextrose play in fermentation and rise?

Naturally derived dextrose provides a fast-available sugar source for yeast, supporting stronger, steadier fermentation and better oven spring without resorting to artificial chemicals. The result is taller loaves with well-developed crust color.

• Feeds yeast immediately for predictable proof times and activity
• Enhances oven spring and crust browning for appealing appearance
• Helps stabilize fermentation for repeatable results across batches

Will this product affect the shelf life and freshness of my breads?

The conditioner helps retain moisture in the crumb and slows staling through natural enzymatic action and humectant effects, so finished breads stay softer longer without preservatives. It’s meant to extend enjoyable texture rather than act as a preservative chemical.

• Delays staling so rolls and loaves remain softer over several days
• Maintains desirable mouthfeel without added emulsifiers or stabilizers
• Works naturally—no artificial preservatives or unpronounceable additives

How much should I use and which recipes benefit most?

Usage is small but effective; typical additions are a percentage of flour weight—perfect for sandwich loaves, enriched breads, pizza dough, and high-hydration sourdoughs. The product is designed so a little goes a long way in improving consistency.

• Ideal for everyday sandwich breads, soft dinner rolls, and pizza crusts
• Small percentage dosages yield noticeable rises and texture gains
• Works with both straight dough and prefermented/sourdough methods

Who is this for: Home bakers, sourdough hobbyists, and small-batch artisan bakers who want bakery-quality texture and predictable fermentation without synthetic additives. If you prioritize clean-label ingredients and practical packaging, Scratch’s 10 oz conditioner gives professional-level improvements in a size suited to regular kitchen use.

Ingredients

Malted Barley Flour, Dextrose