Abstract: An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under adverse ambient conditions for relatively long periods, so that the agent remains usable as a free-flowing powder for commercial baking purposes. The agent includes respective quantities of calcium and sodium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids which have been commingled in a molten condition and thereafter cooled to the solid state and ground. In particularly preferred forms, amounts of CSL and SSL are admixed as dry powders and coheated to melt the same, followed by thorough mixing and cooling of the salts to a grindable solid. Other additives, such as mono-and diglycerides and derivatives thereof, can also be used in conjunction with the defined sodium and calcium salts to yield combined additives having excellent anti-caking properties.