---
product_id: 253801625
title: "Dough Conditioner"
brand: "scratch"
price: "₹ 3226"
currency: INR
in_stock: true
reviews_count: 8
category: "Scratch"
url: https://www.desertcart.in/products/253801625-dough-conditioner
store_origin: IN
region: India
---

# Extends bread freshness Compatible with all flours Strengthens gluten & starch Dough Conditioner

**Brand:** scratch
**Price:** ₹ 3226
**Availability:** ✅ In Stock

## Summary

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

## Quick Answers

- **What is this?** Dough Conditioner by scratch
- **How much does it cost?** ₹ 3226 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.in](https://www.desertcart.in/products/253801625-dough-conditioner)

## 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

- • **Simple, Precise Usage:** Just 1 teaspoon per cup of flour—easy to integrate into your favorite recipes without fuss.
- • **Longer-Lasting Freshness:** Keeps your loaves soft and fresh longer, reducing waste and maximizing enjoyment.
- • **Consistent Batch Perfection:** Eliminate dough inconsistencies in large or small batches for flawless results.
- • **Universal Flour Compatibility:** Works seamlessly with all flour types—perfect for whole wheat, bread flour, or blends.
- • **Professional-Grade Dough Enhancer:** Elevate your bread game with bakery-quality texture and rise every time.

## Overview

Scratch Premium Dough Conditioner is a 10 oz professional-grade bread improver powder designed to strengthen gluten and starch, resulting in smoother, fluffier, and longer-lasting bread. Suitable for all flour types, it enhances dough texture and consistency, making it ideal for home bakers seeking bakery-quality results with minimal effort.

## Description

We are inspired by the joy of cooking from scratch, and we want you to experience that same joy every time you cook. With Scratch, you can be confident that your food will taste great because we provide only the highest-quality raw ingredients. Browse our products Visit the Store Browse our products Visit the Store Get creative We have a wide variety of products for you to choose from, so whatever it is you love to bake, we've got you covered. Get creative We have a wide variety of products for you to choose from, so whatever it is you love to bake, we've got you covered. What do we do? As a small business based in Phoenix, AZ, we share a passion for cooking quality food from scratch. By providing first-rate ingredients that are tailored to your specific baking and cooking needs, we aim to enhance the experience and joy of cooking. Scratch ingredients are sourced and manufactured with the highest quality standards in state of the art, sterile facilities in the US to ensure the purest product available. The ingredients are then packaged into conveniently sized bags locally in Phoenix, AZ and then shipped off to our loyal customers. What do we do? As a small business based in Phoenix, AZ, we share a passion for cooking quality food from scratch. By providing first-rate ingredients that are tailored to your specific baking and cooking needs, we aim to enhance the experience and joy of cooking. Scratch ingredients are sourced and manufactured with the highest quality standards in state of the art, sterile facilities in the US to ensure the purest product available. The ingredients are then packaged into conveniently sized bags locally in Phoenix, AZ and then shipped off to our loyal customers. Peace of mind With Scratch's pure, high-quality ingredients, you never have to worry about what your food is made of. Peace of mind With Scratch's pure, high-quality ingredients, you never have to worry about what your food is made of.

Review: This is for true bread bakers - 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: Best Bread Batch Ever ever! - I thought I was a better than average homemade bread baker. But I just made the best ever batch of my homemade bread. I use use 10 cups of flour and 2 cups of old-fashioned oats. I've had many requests for my recipe. This time using 3 tablespoons of this dough conditioner, made my bread rise better and they turned out fluffy and tender, even better than my normal rolls. I was amazed at the absolute difference in the quality of my homemade rolls! It then dawned on me that the only thing I did differently was to add this conditioner to the flour mix. I highly recommend this for serious cooks who love to make their own homemade rolls and loaves. Maybe it was because they looked and felt so much better, but I could swear they even tasted better.

## 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 |
| Age Range Description | Suitable for all ages with supervision for younger children |
| Allergen Information | Wheat |
| Best Sellers Rank | #13,874 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,956 in Cooking & Baking Grocery Supplies |
| Brand | Scratch |
| Brand Name | Scratch |
| Container Type | Bag |
| Customer Reviews | 4.6 out of 5 stars 1,398 Reviews |
| Flavor | Wheat |
| Item Package Weight | 0.29 Kilograms |
| Item Weight | 10 Ounces |
| Number of Items | 1 |
| Package Weight | 0.29 Kilograms |
| Size | 10 Ounce (Pack of 1) |
| UPC | 850024925069 |
| Unit Count | 10.0 Ounce |

## Product Details

- **Allergen Information:** Wheat
- **Brand:** Scratch
- **Item Weight:** 10 Ounces
- **Number of Items:** 1
- **Unit Count:** 10.0 Ounce

## Images

![Dough Conditioner - Image 1](https://m.media-amazon.com/images/I/71tYugNmpQL.jpg)
![Dough Conditioner - Image 2](https://m.media-amazon.com/images/I/911xxrzJbQL.jpg)
![Dough Conditioner - Image 3](https://m.media-amazon.com/images/I/81r2NTBRwDL.jpg)
![Dough Conditioner - Image 4](https://m.media-amazon.com/images/I/91iTv7g561L.jpg)
![Dough Conditioner - Image 5](https://m.media-amazon.com/images/I/915KEhpiv-L.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

### ⭐⭐⭐⭐⭐ This is for true bread bakers
*by A***9 on June 25, 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!!

### ⭐⭐⭐⭐⭐ Best Bread Batch Ever ever!
*by D***S on February 9, 2026*

I thought I was a better than average homemade bread baker. But I just made the best ever batch of my homemade bread. I use use 10 cups of flour and 2 cups of old-fashioned oats. I've had many requests for my recipe. This time using 3 tablespoons of this dough conditioner, made my bread rise better and they turned out fluffy and tender, even better than my normal rolls. I was amazed at the absolute difference in the quality of my homemade rolls! It then dawned on me that the only thing I did differently was to add this conditioner to the flour mix. I highly recommend this for serious cooks who love to make their own homemade rolls and loaves. Maybe it was because they looked and felt so much better, but I could swear they even tasted better.

### ⭐⭐⭐⭐⭐ Works Great
*by M***T on March 16, 2026*

Been using this for years. Extends the life and keeps the flavor and texture longer. I only use one half the recommended amount.

## 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)

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*Product available on Desertcart India*
*Store origin: IN*
*Last updated: 2026-05-19*