We're happy to help clarify the difference between these two products, Darlene. The description of Cake Enhancer on the product page is helpful in explaining what exactly this tenderizing ingredient is: "It's rice starch, polyglycerol ester, and mono- and diglycerides of fatty acids - complicated looking words, but nothing to be afraid of. These fatty acids come from vegetable fats, and act as emulsifiers, allowing fats and liquids to combine more easily. They also serve as stabilizers and texture enhancers. Widely used in commercial baked products, they keep baked goods fresh and soft, and help cakes stay light and fluffy." The Easy Roll Dough Improver is a combination of nonfat dry milk, unbleached enriched flour, rye sourdough (for flavor), and dough conditioner. This combination of ingredients allows the gluten in dough to relax so rolling out the dough is easier. As you noted, it also helps with browning and adds some depth of flavor. They're both helpful products to have on hand in the kitchen; choose the one that makes the most sense for what you're baking. Cake Enhancer for cakes, soft breads, muffins, and even scones; Easy Roll Dough Improver for cinnamon rolls, pizza crust, sticky buns, and any other sweet or enriched each dough that gets rolled out before being shaped. Kye@KAF

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