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What percentage of flour did you use in your Tangzhong. Many recipes only use less than 5%. That's on the low end of what you would want. That's also the reason why you might have to go with a Yudane instead. It's basically the same thing, but Yudane is kept at lower hydration, allowing you to convert more of your flour.

You can go up to about 30%, but that might make the dough hard to handle. Somewhere around 15% to at most 20% is probably the sweet spot, if you want to use scalded flour as a form of natural dough conditioner. Look up "NovitaListyani" on YouTube. I don't necessarily agree with everything she says, but she certainly puts a lot of effort in backing up her recommendations with scientific research.

As for commercial conditioners, no I haven't used them myself. I have done some reading, and they seem to be a mixed bag and not universally useful for home bakers.