We would like to use some SSL to improve our cakes. Above it states “According to CFR §172.846 SSL can be used in bakery formulations at levels up to 0.5%, based on flour weight. If used as stabilizer in icings, fillings, puddings, and toppings, SSL can be added to the formulation at a level up to 0.2% (based on the weight of the finished fo…[Read more]