2007-03-06 01:03:04 · 2 answers · asked by pagey 3 in Food & Drink ➔ Cooking & Recipes
Thanks for the help so far. Anyone know what additive I should use for cookies/biscuits?
2007-03-06 10:04:50 · update #1
The Baker's Catalog (King Arthur Flour) sells items similar to this for commercial bread baking. You can check them out online, or call them. They are VERY helpful and have all the products right there for the phone reps to assist you.
2007-03-06 01:06:42 · answer #1 · answered by Sugar Pie 7 · 0⤊ 0⤋
It depends on what type of product you are baking. If you are baking breads the most common preservative used is calcium propionate. For cakes and muffins usually is potassium sorbate. Higher amount of preservative wil affect the proof time for breads thus more yeast is needed. Amount to use also depends on how long you want the baked product to last. Suggest maximum of 3g to 1kg of flour.
2007-03-06 01:41:43 · answer #2 · answered by Debbie Darling 1 · 0⤊ 0⤋