The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Commercial sandwich rolls

glora's picture

Commercial sandwich rolls

Hi all,

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.

Thank you,



nicodvb's picture

because it's included in every commercial sandwich bread.

Wheat flour, soya flour, emulsifier - E472e, dextrose, flour treatment agent - E300, enzymes.


uhm... malted flour and soya flour (to whiten)  are easy to find. Dextrose can be found in brewery stores. Malted flour contain amylase ("enzymes" above) but e472e (mono- and diglycerides of fatty acids) ... good luck! Soya lecithin should be a valid substitute, at least in part.

I use lecithin and malted flour in almost all my breads, but I never obtained something as cottony and fluffy as commercial ones. Dextrose doesn't seem to help, either. Yes, very light but not equally light.

Maybe even the right flour type will make a difference: I was reading few days ago about the Chorleywood bread process

that uses UK soft wheat flours (generally weak) to prepare a straight dough with a lot of yeast.