Don't Duck Out on L-Cysteine

Are you afraid of touching this ingredient because you've heard it's from duck feathers? Well, that's one source traditionally. But now, you have an alternative - a vegan source! We'll talk more on that, but here's a reminder that L-Cysteine is a reducing agent.

Reducing agents are key for high speed bread production. They help weaken the dough and reduce mixing time, among other things. And one of the most common reducing agents? L-Cysteine. 

What kinds of benefits does it provide? 

• Gluten softening and dough relaxing
• Dough conditioning
• Reduced mixing and fermentation times
• Better dough consistency and easier handling
• Improved pan flow

In dough, L-Cysteine helps break down gluten proteins. This is something especially needed with high-protein flours. It keeps the final product from having a dense crumb and low volume. 

OK, how is it vegan?

Now, there is a more sustainable fermentation process that uses plant-based raw materials, like corn. This produces a clean tasting product that supports your high speed process. So, you don't have to duck the questions on using L-Cysteine in your formula.

What are other benefits of this dough-softening ingredient? Find out!

Science. Use it to cut time.