A blend of whey and L-cysteine, a crystalline amino acid which is a natural component of protein. PZ-44 Dough Conditioner is often used in pizzerias as a Pizza Dough Conditioner helping to produce a more workable pizza dough. Biochemical reactions of L-cysteine and flour proteins result in shorter mixing time and increased extensibility (rapid relaxation without fermentation)in pizza and tortilla doughs, saving time and money. Whey not only serves to control the reaction but also contributes to tenderness, nutrition, flavor, and color. Cracking of tortillas, when folded, is minimized because doughs are relaxed. Use PZ-44 at a level of 1 1/2 to 2 1/2 pounds for each 100 pounds of flour. No other formula modifications are needed. Because the dough is more relaxed, there is a minimum of cracking when finished.