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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.
7 Comments.
Which product is best to add to a lean dough and which is best for an enriched dough?
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.
Gluten free products generally start to stale within three days. Will this extend that time?
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.
Check out our Culinary Acids episode. Potassium sorbate can be used in sauces, but we haven’t done the research into how much.
Hi, I love watching this. So useful! I make packaged keto cookies. They are soft, high in fat and gluten free. Ideally I wanted them to have a shelf life of 1 year. At the moment my chocolate one is drying out after a month. Which one should I use to extend the shelf life and how long do you think it will last? I also want to try and have a clean label. Will sunflower lecithin do?
To have something shelf stable for 1 year will require a lot of testing. Sunflower lecithin will work for this but we can not say how long it will remain stable without testing.