Flakable food additive product containing stearoyl lactylate acid

A flaked dough conditioning agent is provided which effectively resists aggolmeration so that the agent may be easily scaled and admixed with other ingredients for commercial baking purposes. The agent includes respective quantities of stearoyl lactylic acid and calcium and sodium salts of stearoyl lactylate. Formation of the agent into flakes is achieved by comingling stearoyl lactylic acid and salts of stearoyl lactylate, melting and then blending this mixture, thereafter pouring a thin film of the melted mixture onto a cold plate, and scraping off flakes of the mixture as they form. Cold roll flaking techniques can be employed to produce commercial volumes of the flaked conditioning or emulsifying agent. A free flowing, powdered, dough conditioning and strengthening agent is also provided which includes respective quantities of stearoyl lactylic acid, calcium and sodium salts of stearoyl lactylate, and ethoxylated mono- and diglycerides, which are melted, combined, and cooled into flakes which are then powdered and mixed with soy flour to prevent agglomeration thereof.