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WTF Shelf Life Extension – Uncover the Secret to Stave off Staling!
Uncover the Secret to Stave off Staling… on this week’s WTF
Product Links:
Sodium Stearoyl Lactylate (SSL)
Soy Lecithin Powder
Glycerol Monostearate (GMS)
Recipe Links:
Crave It Carrot Cake
Craquelin with Lemon Sugar
Pert Lemon Poppy Buns
Full Episode on Soy Lecithin:
The Secret Of Soy Lecithin
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (5)
March 11, 2019 10:29 am
Which product is best to add to a lean dough and which is best for an enriched dough?
March 11, 2019 12:16 pm
It depends on the gluten development of the dough. For doughs that have well developed gluten try SSL, whether they are lean or enriched. Cakes/batters work better with soy lecithin powder and GMS.
March 11, 2019 4:47 pm
Gluten free products generally start to stale within three days. Will this extend that time?
July 27, 2020 7:40 pm
Hi, I own a tomato sauce business and I put citric acid in the sauce to preserve its self life, but it changed the taste of the sauce. I wanted to know if there were any other alternatives to citric acid that are safe to use in sauce and don’t alter the taste. I recently bought potassium sorbet from your company and I also wanted to know if it is safe to use in the sauce.
July 28, 2020 3:19 pm
Check out our Culinary Acids episode. Potassium sorbate can be used in sauces, but we haven’t done the research into how much.