---
product_id: 610876664
title: "Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread"
brand: "scratch"
price: "1668332₫"
currency: VND
in_stock: false
reviews_count: 5
category: "Scratch"
url: https://www.desertcart.vn/products/610876664-scratch-premium-dough-conditioner-10-oz-all-grain-bread-improver
store_origin: VN
region: Vietnam
---

# Extends bread freshness Strengthens gluten & starch Precise 1 tsp per cup flour Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread

**Brand:** scratch
**Price:** 1668332₫
**Availability:** ❌ Out of Stock

## Summary

> 🍞 Unlock bakery-level bread at home—because your dough deserves the pro touch!

## Quick Answers

- **What is this?** Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread by scratch
- **How much does it cost?** 1668332₫ with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/610876664-scratch-premium-dough-conditioner-10-oz-all-grain-bread-improver)

## Best For

- scratch enthusiasts

## Why This Product

- Trusted scratch brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Longer-Lasting Freshness:** Keep your bread soft and fresh longer, reducing waste and maximizing enjoyment.
- • **Minimalist Magic Formula:** Just 1 teaspoon per cup of flour transforms your dough—small dose, big impact.
- • **Versatile Flour Compatibility:** Perfect for all flours, including whole wheat when paired with vital wheat gluten for ideal crumb.
- • **Professional-Grade Dough Power:** Elevate your baking with a gluten and starch enhancer trusted by commercial bakers.
- • **Consistent Bakery-Quality Results:** Achieve uniform texture and flavor batch after batch—no more guesswork or dry loaves.

## Overview

Scratch Premium Dough Conditioner is a 10 oz bread improver powder designed to strengthen gluten and starch, resulting in smoother, softer, and longer-lasting bread loaves. Suitable for all flour types, it enhances texture and flavor with just a teaspoon per cup of flour, making it a must-have for home bakers seeking consistent, professional-quality results.

## Description

The Secret to Great Bread - Scratch dough conditioner is a bread improver powder that strengthens the gluten and starch of your dough to create smoother, longer lasting bread loaves and dough. Add Scratch Dough Conditioner to any of your favorite bread recipes. When using Scratch Dough Conditioner as a dough enhancer for whole wheat bread, add Scratch Vital Wheat Gluten to the mix to achieve the ideal texture. Make great tasting bread with a consistent crust and great bread texture. Bake like professional commercial bakers by using the dough conditioners in modest amounts as a bread improver for baking. Improve the texture and appearance of your breads, pastries, and even pizza doughs. Use it sparingly, as a little goes a long way. Simply add 1 teaspoon of dough conditioner to 1 cup of flour. Continue to mix all other ingredients and follow the recipe as usual. Improve all of your favorite recipes with this dough enhancer and add it to your pantry for all dough recipes. Create the perfect dough with this dough enhancer for bread making and get better tasting bread over and over again. Avoid inconsistencies in large batches of dough by adding in the bread improver to each batch. Made for any bread dough or roll recipe.Satisfaction Guaranteed - Scratch ingredients are sourced and manufactured with the highest quality standards. All of our products are backed by our 100% customer satisfaction guarantee. Our vendors follow good manufacturing practices to segregate ingredients to avoid cross contamination with allergens. Made in a facility that processes wheat, milk, eggs, tree nuts and soy.

Review: Those who give this a poor rating don’t understand bread. Period. This isnt for your sourdough or long ferments. This is for your straight mix knead rise and bake breads. Mix ingredients. Autolyse if desired. Knead. Bulk rise. Shape. Second rise. Bake. This keeps your bread soft. It helps it brown. It makes the bread spongy. I bake all kinds of breads from around the world. Pro tips: use instant yeast in your breads. Add this to your flour. No need to proof in water/sugar. Also always autolyse. It makes a difference. This is done by simply adding all your ingredients into a bowl except yeast and salt. Towel cover. 20 mins rest on counter then add yeast and salt . This hydrates the dough beautifully. Now when you go to knead, your dough wont fight you so much. For those who want browning and flavor to your sourdoughs and chiabattas etc. you can use malt powder. Add to flour always. Not liquids. Invest in a mixer with a dough hook. Nothing you can do by hand can compete with the slapping action the mixer does. Good gluten development is achieved by slapping the dough against a hard surface such as a mixing bowl or even a counter. . For those who have arthritis or cant knead dough, learn the fold and tuck technique on youtube. This is done by folding the dough every hour at least five to six times to create gluten. These layers youre creating make a fluffy high rising bread. Always use room temperature water when doing this. Not a lot of yeast. Youre making bread using time instead of a pack of yeast and baking bread in an hour. Always work with wet hands when dealing with dough. Youll be happier. Nothing sticks. One mistake a lot of bread bakers make is over flouring their boards to create the final shape. No flour should be needed on properly hydrated dough. Use a silicone mat and cooking spray. Flour messes up the hydration of your dough you worked so hard on. This is important. Bread flour or all purpose? Not sure? Remember bread flour is used for recipes you want a chewy and crispy product. All purpose is for breads you want fluffy. Some breads need the correct flour. Chiabatta and pizza crust must be baked with bread flour. Sandwich loaves, and anything else i use a combination of both. Never ever use bread flour for biscuits, cake flour and a tbsp of vinegar makes the fluffiest and softest biscuits. This is a bakers secret. The vinegar activates the leavening agents really well.. Also, bread flour makes excellent chocolate chip cookies. Because they make them chewy and crispy! I love king arthur flour. It is simply the best and worth the money. The other flours make kneading difficult and have a tough result. I like unbleached flour best. Its healthier. If using wheat flour, remember not to use too much. It makes a dense loaf. If you want fluffy brioche dough for donuts cinnamon rolls and such, use double zero flour. Walmart has this in a small red and white bag I forget the brand. This is milled finer and creates fluffy and pillowy dough. This flour makes a very crispy coating on fried chicken as well. If it’s expensive, use half of this zero flour along with maybe your AP flour. 00 flour is wonderful. Always use the smallest amount and flour you can when making dough in general . This is achieved by getting that mixer and use cooking spray. . The mixer works that moisture into the dough for you where your hands cant and more flour is added by the baker to prevent sticking to the counter and your hands. This leads to a dense bread. Lastly, bread should never be baked at 350. Hot evens make good bread. If your unsure, set your oven to 400. Put your dough in to bake. Close the door then set to 375. That initial hot air will help it rise a lot better.. I see a lot of pictures of loaves of bread that look very very dense when sliced. They are undercooked. Bread should read between 200-205. In some cases 195 can pass too. Also too much flour was added and i can tell. Bread reading at a temperature of 205 makes the best bread where its not heavy and doughy inside. Thermometer is your friend. Get an oven thermometer for less than ten bucks. You think your oven is set at 400 but its colder or hotter . This little gadget really changed my final product as my oven was colder than i thought and it isnt that old. Not sure where to proof your dough or rise it? Spray youre entire microwave with water. Turn it on one minute. Put your covered bowl inside this warm and humid environment. Yeast loves this. Most importantly..Invest in a cheap spray bottle with water. This can be sprayed onto your dough right before it goes into oven. Spray the lids of dutch ovens for sourdough. Spray the enitre exterior of your baking sheet. Steam is required for a crusty exterior. If you find when you score your dough and it deflates, not enough air was kneaded into that dough. The mixer needs to run for 10-15 mins. Store breads in your fridge or freezer if your bread goes bad quickly, BUT only if you know how to properly reheat them. Tortilla mitt. Place bread pieces inside this wonderful contraption. Spray with water twice. Microwave twenty seconds. Allow to sit in microwave for one minute to steam. Remove. For toasted bread, spray bread once then put in toaster. One last tip: if you want a more fluffy and soft bread add an egg yolk to your dough. Dont use all milk. Half water half milk. And the best secret of all? Use milk powder. It makes the best breads. The chemistry of milk powder is just different and yields a fantastic homemade product. Btw, I use 1.5 teaspoons of this improver per loaf. I add to my flour. Hope this helps someone.. happy baking!!
Review: This has taken our milk bread to another level. It tastes exactly like the milk bread from our favorite Korean bakery. The bread is so soft and the crumb is excellent. Looking forward to trying this in other bread recipes and perhaps in conjuction with autolyse for some heartier bread recipes. If you're on the fence about rying this go ahead and get it - you won't regret it.

## Features

- The Secret to Great Bread - Scratch dough conditioner is a bread improver powder that strengthens the gluten and starch of your dough to create smoother, longer lasting bread loaves and dough. Create a better tasting dough with more consistent texture.
- Suitable for All Flours - Add Scratch dough conditioner to your favorite bread recipes. When using Scratch Dough Conditioner as a dough enhancer for whole wheat bread, add Scratch Vital Wheat Gluten to the mix to achieve the ideal texture.
- Bake Like a Professional - Professional commercial bakers use dough conditioners in modest amounts as a bread improver for baking. Improve the texture and appearance of your breads, pastries, and even pizza doughs and also achieve better flavoring. Use it sparingly, as a little goes a long way.
- Create Consistent Dough - Create perfect dough with this dough enhancer for bread making and get better tasting bread over and over again. Avoid inconsistencies in large batches of dough by adding in the bread improver to each batch. Made for any bread dough or roll recipe.
- Simple and Easy Instructions: Add 1 teaspoon of dough conditioner to 1 cup of flour. Continue to mix all other ingredients as usual and follow the recipe as written.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08NWBWMHB |
| Allergen Information | Wheat |
| Best Sellers Rank | #29,535 in Grocery ( See Top 100 in Grocery ) #40 in Baking Powder |
| Brand | Scratch |
| Customer Reviews | 4.6 4.6 out of 5 stars (1,249) |
| Date First Available | 12 July 2022 |
| Manufacturer | J Mark Brands LLC |
| Package Dimensions | 19.7 x 12.6 x 3.8 cm; 283.5 g |
| Package Information | Bag |
| Units | 295.74 Milliliters |

## Product Details

- **Allergen information:** Wheat
- **Brand:** Scratch
- **Item weight:** 10 Ounces
- **Number of Items:** 1
- **Unit count:** 295.74 Milliliters

## Images

![Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread - Image 1](https://m.media-amazon.com/images/I/410cJWpsZWL.jpg)
![Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread - Image 2](https://m.media-amazon.com/images/I/4170PpWkaWL.jpg)
![Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread - Image 3](https://m.media-amazon.com/images/I/41BgvZ4XIwL.jpg)
![Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread - Image 4](https://m.media-amazon.com/images/I/41TgN-xi-5L.jpg)
![Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread - Image 5](https://m.media-amazon.com/images/I/41n+rIyO2uL.jpg)

## Questions & Answers

**Q: is this dough conditioner the same as vital wheat gluten?**
A: Dough condition contains more ingredients than vital wheat gluten but both are similar in the fact that they enhance bread texture, increase the rise, and improve bread.

**Q: Instructions: is it 1 tsp per cup of flour or 1tsp mixed with 1 cup of flower total?**
A: 1 tsp per cup of flour. Most dough conditioners will recommend calculating 0.5%-4% of your recipe’s flour weight and adding that amount to the flour before the other ingredients. Very little dough conditioner is required to impact a dough recipe.

**Q: Made my reg. recipe in bread machine, dough was so sticky I couldn't shape it into a loaf.  Do you need to use more flour than usual?**
A: Check out Japanese Milk Bread Recipes.

**Q: Is this product reduce the proofing time?**
A: Hi, Dough Conditioner is a reducing agent that breaks down the protein network in dough and restructures the gluten. This cuts down on the mixing and proofing time required.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by A***9 on 25 June 2023*

Those who give this a poor rating don’t understand bread. Period. This isnt for your sourdough or long ferments. This is for your straight mix knead rise and bake breads. Mix ingredients. Autolyse if desired. Knead. Bulk rise. Shape. Second rise. Bake. This keeps your bread soft. It helps it brown. It makes the bread spongy. I bake all kinds of breads from around the world. Pro tips: use instant yeast in your breads. Add this to your flour. No need to proof in water/sugar. Also always autolyse. It makes a difference. This is done by simply adding all your ingredients into a bowl except yeast and salt. Towel cover. 20 mins rest on counter then add yeast and salt . This hydrates the dough beautifully. Now when you go to knead, your dough wont fight you so much. For those who want browning and flavor to your sourdoughs and chiabattas etc. you can use malt powder. Add to flour always. Not liquids. Invest in a mixer with a dough hook. Nothing you can do by hand can compete with the slapping action the mixer does. Good gluten development is achieved by slapping the dough against a hard surface such as a mixing bowl or even a counter. . For those who have arthritis or cant knead dough, learn the fold and tuck technique on youtube. This is done by folding the dough every hour at least five to six times to create gluten. These layers youre creating make a fluffy high rising bread. Always use room temperature water when doing this. Not a lot of yeast. Youre making bread using time instead of a pack of yeast and baking bread in an hour. Always work with wet hands when dealing with dough. Youll be happier. Nothing sticks. One mistake a lot of bread bakers make is over flouring their boards to create the final shape. No flour should be needed on properly hydrated dough. Use a silicone mat and cooking spray. Flour messes up the hydration of your dough you worked so hard on. This is important. Bread flour or all purpose? Not sure? Remember bread flour is used for recipes you want a chewy and crispy product. All purpose is for breads you want fluffy. Some breads need the correct flour. Chiabatta and pizza crust must be baked with bread flour. Sandwich loaves, and anything else i use a combination of both. Never ever use bread flour for biscuits, cake flour and a tbsp of vinegar makes the fluffiest and softest biscuits. This is a bakers secret. The vinegar activates the leavening agents really well.. Also, bread flour makes excellent chocolate chip cookies. Because they make them chewy and crispy! I love king arthur flour. It is simply the best and worth the money. The other flours make kneading difficult and have a tough result. I like unbleached flour best. Its healthier. If using wheat flour, remember not to use too much. It makes a dense loaf. If you want fluffy brioche dough for donuts cinnamon rolls and such, use double zero flour. Walmart has this in a small red and white bag I forget the brand. This is milled finer and creates fluffy and pillowy dough. This flour makes a very crispy coating on fried chicken as well. If it’s expensive, use half of this zero flour along with maybe your AP flour. 00 flour is wonderful. Always use the smallest amount and flour you can when making dough in general . This is achieved by getting that mixer and use cooking spray. . The mixer works that moisture into the dough for you where your hands cant and more flour is added by the baker to prevent sticking to the counter and your hands. This leads to a dense bread. Lastly, bread should never be baked at 350. Hot evens make good bread. If your unsure, set your oven to 400. Put your dough in to bake. Close the door then set to 375. That initial hot air will help it rise a lot better.. I see a lot of pictures of loaves of bread that look very very dense when sliced. They are undercooked. Bread should read between 200-205. In some cases 195 can pass too. Also too much flour was added and i can tell. Bread reading at a temperature of 205 makes the best bread where its not heavy and doughy inside. Thermometer is your friend. Get an oven thermometer for less than ten bucks. You think your oven is set at 400 but its colder or hotter . This little gadget really changed my final product as my oven was colder than i thought and it isnt that old. Not sure where to proof your dough or rise it? Spray youre entire microwave with water. Turn it on one minute. Put your covered bowl inside this warm and humid environment. Yeast loves this. Most importantly..Invest in a cheap spray bottle with water. This can be sprayed onto your dough right before it goes into oven. Spray the lids of dutch ovens for sourdough. Spray the enitre exterior of your baking sheet. Steam is required for a crusty exterior. If you find when you score your dough and it deflates, not enough air was kneaded into that dough. The mixer needs to run for 10-15 mins. Store breads in your fridge or freezer if your bread goes bad quickly, BUT only if you know how to properly reheat them. Tortilla mitt. Place bread pieces inside this wonderful contraption. Spray with water twice. Microwave twenty seconds. Allow to sit in microwave for one minute to steam. Remove. For toasted bread, spray bread once then put in toaster. One last tip: if you want a more fluffy and soft bread add an egg yolk to your dough. Dont use all milk. Half water half milk. And the best secret of all? Use milk powder. It makes the best breads. The chemistry of milk powder is just different and yields a fantastic homemade product. Btw, I use 1.5 teaspoons of this improver per loaf. I add to my flour. Hope this helps someone.. happy baking!!

### ⭐⭐⭐⭐⭐ Review
*by H***T on 24 November 2025*

This has taken our milk bread to another level. It tastes exactly like the milk bread from our favorite Korean bakery. The bread is so soft and the crumb is excellent. Looking forward to trying this in other bread recipes and perhaps in conjuction with autolyse for some heartier bread recipes. If you're on the fence about rying this go ahead and get it - you won't regret it.

### ⭐⭐⭐⭐⭐ Review
*by L***P on 26 September 2024*

Just used this for the first time.. been baking bread for ages. LOVE THIS, not baking bread without it ever again. This is definitely the “secret weapon” to bread making. In pic, loaf on left has the enhancer/conditioner. Loaf on right does not. Same recipe. My left loaf is light, soft and tasty. The top got a bit more crusty/done because it rose so high. It also kept the loaf softer longer. UPDATE: I have noticed it does give the bread a bit of “aluminum baking powder” type flavor. Other people didn’t notice it/didn’t mind it. It’s by no means awful but it did seem to change the flavor a little bit, both in white bread and in “potato flake starter” sweeter sourdough bread. I may try half the amount it suggests next time and see what that does . UPDATE AGAIN: This works great for me using 1/3 tsp. to 1 cup of flour. It helps the bread rise beautifully and there is no odd taste with this ratio. Bread retains great flavor.. this product at the 1/3 tsp. to 1 C flour ratio does what it says.. enhances the dough.

## Frequently Bought Together

- Scratch Premium Dough Conditioner - (10 oz) All Grain Bread Improver For Making Dough - Dough Enhancer for Bread to Improve Texture and Longer Lasting Bread
- Scratch Diastatic Malt Powder for Baking - (10oz) Dried Barley Malt for Baking Bread - Bread Improver - Premium Baking Ingredients for Breads, Pizzas, Pretzels, Desserts, Shakes and More
- Scratch Gold Yeast - Instant Dry Yeast for a Rapid Rise - Add Straight to Dry Mix - Perfect for Making Bread, Bread Machines, Pizza Dough, Crusts & More - (Gold 8oz) (1 Packet)

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.vn/products/610876664-scratch-premium-dough-conditioner-10-oz-all-grain-bread-improver](https://www.desertcart.vn/products/610876664-scratch-premium-dough-conditioner-10-oz-all-grain-bread-improver)

---

*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-01-25*