Commercial sandwich rolls
Does anyone know if it is necessary to add S500 (dough conditioner) to commercial rolls to make them light and have more volume? I was told that it makes them last longer and gives them good volume. I was thinking that if a plain lean dough could be intensively mixed the rolls might end up with somewhat of the same affect. We all know that the public at least here wants the bread on a sandwich to have certain characteristics, which we need to try and meet. If anyone has any input please let me know.