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    • Profile PhotoMahmoud
      Post count: 6

      Hello Everyone,

      We are grateful and big thanks for all the sponsors of BAKERpedia.

      I’m writing for seeking support from you please.

      I want to have a longer shelf life (1 month) and soft buns on shelves (not chilled not frozen product) similar to any product in the markets that we see some buns up to a months and some more.

      I have received a sample of the below ingredients from chemistry factory in China. aiming to produce a bread as mentioned above.

      Product Name                                                                                   Baker %
      Emulsifier: Sodium Stearoyl Lactylate (E481).                         0.2-0.4%
      Emulsifier: Mono and Diglycerides Of Fatty Acid  (E471)      0.1-0.3%
      Preservative: Calcium Propionate (E282).                                 0.20%
      Treatment Agent: Ascorbic Acid (Vitamin C, E300).               0.01%
      Thickener: Xanthan Gum (E415)                                                  0.1-0.3%
      Stabilizer: Glycerol Monostearate (E422)                                   0.5%-1.5%

      The aimed products are the following: Burger Buns, Softs Rolls, Chocolate Rolls, Tortilla.</p>
      Can I use all the above in one recipe as per the dosage% that they mentioned to me? or reduce dosage, or eliminate some of them?

      What is your advice in order for me to reach my target in terms of softer bread, longer shelf life, without stale or gummy taste?

      Can I use Tangzhong at the same time together with the preservatives and emulsifiers?

      Please note that I’m using a flour of 11-12% proteins and 60-62% Hydration.

      In the attachment you will find an ingredient image that I’m targeting to have similar result.


      Your support is highly appreciated.

      Best Regards,

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    • Profile PhotoMark Floerke
      Post count: 223

      Hello @mahmoud1!

      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 done my best to try and line them up in your post.  Our text editor for the forum does not accommodate tables at this time unfortunately.  In the baking industry these additives are often generally referred to as treatments.  Each has a role to play and sometimes there are additional interactions to be aware of, that are either beneficial, or can create additional challenges.  On the BAKERpedia website you can look up these ingredients to learn more details about them here:

      The amounts recommended to you look reasonable.  I would generally start on the low side and test one at a time to understand impact and effect.  Xanthan gum here is to trap moisture and retard starch retrogression.  If you add xanthan to your dough, even at 0.1% bakers percent, you will very likely need to increase water 1 or 2%, maybe more, depending on your equipment.

      In my opinion, I do not believe the TangZhong method would be appropriate for you needs.  It makes a nice product for home applications, but the high water activity in the finished product may go moldy easily, even with preservatives added, or you would have to use so much preservative it would not taste nice.

      I hope this helps, and please do let us know how you make out with progress.

    • Profile PhotoMahmoud
      Post count: 6

      Dear Mark,

      Your message is highly appreciated as well your motivational vibes at the beginning.

      Please note below the recipe that I will try soon. I would be glad to get your advise before I do it:

      Flour (Protein 12%)  100%

      Water 50%

      Milk Powder  7%

      Sugar 14.0%

      Sunflower Oil 10.0%

      Salt 0.8%

      Yeast 1.6%

      Bread Improver 0.6%

      Emulsifier: Sodium Stearoyl Lactylate (E481) 0.2%

      Emulsifier: Mono and Diglycerides Of Fatty Acid (E471) 0.2% 

      Preservative: Calcium Propionate (E282) 0.20% 

      Treatment Agent: Ascorbic Acid (Vitamin C, E300) 0.01%


      The target as mentioned earlier is to have a product’s shelf life up to one month while maintaining the softness and texture. (Similar to the product on shelves in market. they are up to 3 months) In the previous msg I have attached a label.


      Do I need to use xanthan gum here?

      Do I need to add regular bread improver together with the preservative added?

      Do I need to add Glycerine?

      With the above recipe, will I get the shelf life of more than 3 weeks?

      Thank you in advance…


      Best Regards,






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