Forum Friday: xanthan gum, donut shelf life, and more!

Mark is back answering forum questions!
Today's topics include:
- Using xanthan gum as a moisturizer in a bread dough
- Increasing the shelf life of donuts
- The new BAKERin team
- Egg wash replacements
- Proportion of sodium acid pyrophosphate (SAPP) in flour
Join the conversation: / 476681096659028
Want to master the basics of bread? Get BAKERcertified! Shop our courses now: t2m.io/HNp6cA9f
Still have a question? BAKERpedia it! t2m.io/NzyRLcfN
#xanthangum #donuts #shelflife #calpro #calciumpropionate #emulsifiers #eggwasgreplacement #eggwash #veganbaking #sapp #bread #bakeryproducts #bakers #bakingindustry #bakerybusiness #bakerylife #commercialbaking #industrialbaking #retailbakers #wholesalebakery