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    • Profile PhotoEliot
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      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 food)”.
      We would like to add 0.5% SSL to the cake batter to reduce the staling. Can we also add 0.2% to the icing/frosting that goes on the cake?
      The text above says that you can add 0.2% to the icings “based on the weight of the finished food” … does the finished food mean only the icing or both the cake and the icing?

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