Hi All,
So I watched a video recently where a fellow explains all the additives used in commercial sandwich breads, what they are and what they bring to the table. All of these are natural things like oil or butter, ascorbic acid (Vitamin C), vinegar, calcium sulphate (gypsum), calcium propionate, cultured wheat and malt. All of these are used either as mold inhibitors or softening agents. But he never says what quantities of any of these to use. Would anyone have a good guess as to how much of each of these to use in a standard white bread recipe? Thanks.
Craig
The amounts are going to vary all over the map. For ascorbic acid, the amount to use is very tiny, hard to measure for a single loaf in fact. Also, malt or an equivalent enzyme is added to many commercial white AP flours already. Some dry yeasts already include ascorbic acid. You need to research each candidate on its own.
TomP
I add the above ingredients (both are powdered) to most of my loaves (both commercial yeast and sourdough based). From what I've read, the recommended amount of vit. C is 0.0003% of the flour weight. I have a scale that measures to the nearest .01 grams and is sensitive enough to weigh such an amount. However, I found that pinching off a bit between my fingers is approx. the right amount of vit. C. I usually add one tsp. per recipe of the calcium propionate (to prevent molding). This works fine, with no other change to the recipe.
Forget it. Without a background in these substances you will be "mystified". With FWSY - things are pretty simple. Simple ingredients + simple methods = yum. Enjoy!
I have no idea what FWSY is.
"Flour, Water,
Sugar, Salt, Yeast". Sometimes I think too many acronyms and abbreviations get used on this site.S is for salt, I think🙃
So right! My mind said salt, my fingers typed sugar. I'll edit my post.
Instead of sugar:)
Baker percent (afair, might be off)
Diastatic malt: 0.5% - 2%
Acerola powder or sea buckthorn juice (natural vitamin C from acerola cherries or sea buckthorn, anything else is pretty sure a chemical product): 0.1%
Butter: usually <5% if it's only for tenderness, enriched doughs contain 5% - 70%
Egg yolk: similar to butter
Mold inhibitor: sourdough instead of commercial yeast (for the home baker) ???
The rest is probably too "exotic" for the home baker. At least I've never seen a recipe with this additives. Who want's to bake at home a bread that looks and tastes the same as a commercial sandwich bread? It would be easier and cheaper to buy it.