Saftem Oil... ?!
Any bakers out there come across Saftem oil before? Am told it's used to "improve crumb quality and slow staling" but naturally as a sourdough and all things natural enthusiast I'm not keen on putting this in my recipe. Looks like it's a Canola oil base with emulsifiers added.
Anyone out there have any knowledge/experience of working with this. My gut says we should just leave it out all together, simple as that. But concerned that might not sit well if it effects the perceived freshness of the bagels...