Mark Floerke replied to the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 1 year ago
Thank you for your excellent question and well laid out. The bun you are targeting is traditionally fairly high in sugar, and quite high in fat. Both are ingredients that create excellent shelf life keeping qualities for softness. We can see the sugar level is high in the ingredient listing.
The additives you listed I have do…[Read more]