How it works · in plain language
A small, careful bit of chemistry.
No drama, no harsh fumes. Just enzymes doing what they already do — gently breaking long molecules into shorter ones.
Tested in real kitchensFood-grade ingredientsReviewed by our food chemist
§ 2 · What happens in the bowl
Three quiet steps.
Step 1
Settle in
A drop of warm water and a small pour of formula. The enzymes spread through the residue.
Step 2
Loosen up
Starch chains shorten. Gluten relaxes its grip. You can usually see it happen.
Step 3
Rinse clean
What's left lifts off with water. No scraping, no scratched surfaces, no second pass.
§ 3 · How it compares
Side by side, in our kitchen.
Same bowl. Same dough. Same warm water. Here's what we measured, on average, across a hundred batches.
| Method | Avg. Time | Came Off |
|---|---|---|
| Hot water + scraping | 4 m 12 s | 78% |
| Regular dish soap | 2 m 48 s | 84% |
| Dissolve My Dough | 0 m 43 s | 99.4% |
Try it on your stickiest bowl.
Same formula we use at home. If it doesn't make cleanup easier, we'll refund the bottle.
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