FYI - Bread Conditioners

SAF Instant Yeast:
SAF Instant Yeast is a high potency, fast acting yeast that can be added directly to your dry ingredients without it having the proof (activate) first. SAF Instant Yeast is already active. Do not confuse it with rapid rise yeast which is not active and still requires a proofing.
Storage: Keep refrigerated after opening. About 1 year life after opening. Unopened: 5-10 years, in cool dry place, 10-20 years in fridge or freezer.

Dough Enhancer:
Dough Enhancer dramatically improves the rise, taste, crumb, crust, and shelf stability of bread. The main ingredients are Ascorbic Acid (Vitamin C) and tofu. The ascorbic acid helps the rise of the yeast and the tofu softens the bread. Other trace ingredients are often used that also contribute to the rising of the bread.
Storage: Keep refrigerated after opening. About 1 year life after opening. 5 years, unopened in cool dry place.

Lecitihin:
Lecithin helps soften the bread, it acts as a natural preservative, and it happens to be very healthy. Lecithin is a surfactant (surface active agent, reduces natural tension between oil and water.) This characteristic is what makes the bread softer. It is found in both powder and liquid forms.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Vital Wheat Gluten:
Vital Wheat Gluten is the part of the grain that holds the dough together and allows it to stretch without breaking. It holds the rise of the yeast. Vital Wheat Gluten, or glutenine, is a protein. Thus it is directly related to the protein content of your wheat. Protein content in wheat is very, very important. Cake made with high gluten flour tastes less soft and grainier. Bread, especially whole wheat bread, with low protein content will be flat, dense and crumbly. No whole wheat has a high enough protein content to hold the gasses of the yeast well. Thus, when using 100% whole wheat, gluten is necessary for light, fluffy bread.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.