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Eliot started the topic SSL Question in the forum Cake Ingredient Discussions 1 year, 2 months ago
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]
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Eliot became a registered member 1 year, 8 months ago