Ok this has turned out so well in use in my bread and bagels. SSL is quite nice. And I combined it with a tongzhong and got especially nice long lasting breads etc. Thanks so much.
Thanks for your video I have a question ,does egg shorten the shelf life if baked goods if yes what can I use to replace egg in a cake receipe thanks .
Thank you for creating such a great video! Super interesting to watch, though I am not sure exactly how to apply this information to my power ball recipe. What would you recommend to extend the shelf-life of a date-based energy ball?
what type of preservative can i use for caramel bars recipe? and is it okay if i will add raisins and pumpkin seeds as toppings to my caramel bars? wont it contribute to staling? thank you
Just to clarify... If I'm making a dough (like sourdough) with no fat, I would use soy lecithin powder; and if I'm making a dough with a large amount of fat, I would use SSL? Do you ever use SSL in a no-fat recipe? Would you ever use both in the same recipe? What about a recipe that has a little fat? What would you choose? You guys are amazing. I love your videos. Thank you!
If your recipe is high in fat you can still use lecithin, and if your recipe has no fat you can still use SSL. It really depends on the recipe as a whole and also what type of texture/crumb you're looking for. There is no one size fits all solution for functional ingredients, that is why some experimentation is recommended.
Good afternoon.. I love the video by the way. Thanks for the information. Can I ask how you are doing throughout these times? I made a dog treat recipe, using blueberries, apples, banana, watermelon, egg & premium chicken.. what product can I add for extending shelf life? Baked 350 for 15mins.
Thanks for asking, we're doing good! The issue with your dog treat recipe is that it contains a lot of ingredient that are prone to bacterial growth. Our focus is not producing foods with very long shelf life for commercial production so we can't offer too much guidance, particularly we're not familiar with regulations around pet food.
One comment below asked in soy lecithin and SSL would ever be used at the same time in a recipe. I make a 100% whole wheat recipe that includes molasses and butter. I use your soy lecithin as well. I wonder if it would retain moisture better if SSL were included. Any advice you can offer would be greatly appreciated.
You certainly can use SSL in addition to Soy lecithin, but whether it will improve your recipe will be up to R&D. If your recipe has a lot of butter you may be better off using a combo of powder and liquid lecithin, but again that's all R&D.
What would you recommend for cream puffs? My understanding is that the best way to pre-make profiteroles is to bake the puffs ahead of time and make the cream ahead of time, but store them separately and fill immediately before serving. Is this accurate? And what, if any, compound could I use to prevent them getting stale so soon after baking? Thanks.
I may have missed it somewhere, what I’m curious is when do you use one emulsifier on what products. And why? Why use soy lecithin and not polysorbate 89? Or can you use them interchangeably? Where do these ingredients come from? Do you have an episode like that?
There are no absolutes when it comes to picking your emulsifier. It depends on the application, what other ingredients are in it, what people prefer, etc etc. We can't possibly cover it all. Soy Lecithin is a great all purpose emulsifier and we highly recommend it. Polysorbate 80 is the most powerful emulsifier that we carry.
Can you combine SSL and Lecithin in bread making? My bread enhancer includes lecithin but I just got your SSL. Should I use both or replace my bread enhancer with your ssl?
The answer is it depends. 😉 We would recommend first trying it with just the SSL and compare it against what you normally get with your bread enhancer, and then possibly start mixing them together depending on your desired results.
Kitchen Alchemy from Modernist Pantry So you can typically combine your products? Are there any that shouldn’t be combined (when it comes to baked goods)
There's really no single 'best' ingredient, it all depends on the recipe and what you're looking for. SSL is very good, but we also loved using CMC in our Coffee Infused Chocolate Chip Cookies for its moisture retention properties, which was a whole other episode. blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
I actually mean making a cake premix (powdered form) but you want to preserve it for a year plus. What can be put in it. Example the store box mixes whats the preservatives they put that keeps them on shelf for a while
@@bestabosempire5509 GMS is Glycerol Monostearate: www.modernistpantry.com/glycerol-monostearate.html If your cake mix is all shelf stable dry ingredients you shouldn't need any preservatives. You'll need to review your ingredient list and suppliers to confirm the shelf life of each individual ingredient will hold for the minimum length of time that you need.
1. Which product would be best to extend the life of a yeast doughnut recipe? 2. I would like to use the Soy Lecithin Powder and the Sunflower Lecithin Powder to replace egg yolk in vegan baking. I understand it would not be a 1:1 replacement. How would I use to replace one large egg yolk in my cake recipes?
You can use lecithin to replace some functions of egg in a vegan cake recipe, but we haven't done it ourselves yet so can't say how much to use. Both lecithins will also help with shelf life extension because they are emulsifiers. You can also try glycerol monostearate in cakes as well.
If I wanted to bake a cake and preserve it for long term shelf life what would I use? Im looking for a shelf life of 2-4 weeks. I will have these sealed from air and stored properly to help. I’m starting a business for my high protein cake. I’ve already got my recipe made. There’s no eggs included. The only dairy included is a couple tbsp of butter.
You can use glycerol monostearate with a starting ratio of 1% by weight of ingredients and adjust from there: modernistpantry.com/products/glycerol-monostearate.html?
@@Modernist_Pantry Thank you so much! Yes, i am just looking to extend the life from 3-5 days to hopefully 2 weeks. My issue is with the brownies becoming hard/bridle. Thanks again
Try carnosic acid from rosemary. Purified extracts are mostly devoid of rosemary taste. Am not sure if its widely available yet. Mostly available for industrial purposes. If you can get hold of a bit, give it a try. Or even a bit of tea extract must work. 2 weeks would be a bit tough
@@kevinanik4052 I dont bake but I can suggest use of a little food grade glycerol to get it soft . In case you try, pls let me know. Glycerol, or glycerin both are same, is also naturally sweet. So do balance use of sweeteners.
Ok this is a big ask: For each of these videos where you're introducing what are (stupidly) taboo gastronomic concepts (say, MSG, preservatives, stabilizers, all the big villains of the so-called whole food movement) I'd love to see a companion video that discusses the peer reviewed literature on the efficacy, quality, and safety of the given product. Like, most people don't realize that MSG hate is just a remnant of racist food-industry propaganda with zero scientific basis. I think it'd be tremendously useful.
I am from India I want to prepare cup cake for selling So I decided to sell in plastic containers. But the cup cake is only 3 day it's life . After that it is spoiling.. What I want to use for that sir??
Very informative. Thanks for sharing
Ok this has turned out so well in use in my bread and bagels. SSL is quite nice. And I combined it with a tongzhong and got especially nice long lasting breads etc. Thanks so much.
Glad to hear it worked great, thanks for the support!
Thank you. I needed the information for my bake goods
You are so welcome!
Love the video, so informative. Quick question, What would keep pastries made with tapioca starch and flour keep its chew longer?
Try SSL
What do i use for home made banana bread are plain cake ect
Enjoy your teachings
Thank you!
THANK YOU!
You're welcome!
I use it in GF muffins and scones and it really helps!
Thanks for the feedback!
Thanks for your video I have a question ,does egg shorten the shelf life if baked goods if yes what can I use to replace egg in a cake receipe thanks .
Egg doesn't shorten shelf life.
Thank you for creating such a great video! Super interesting to watch, though I am not sure exactly how to apply this information to my power ball recipe. What would you recommend to extend the shelf-life of a date-based energy ball?
Try adding soy lecithin or sunflower lecithin powder blended in with your dry ingredients before mixing
Just call your date-based energy ball what it really is: a time hadoken.
Wow thank you so much for this information..
Quick question, which one of these would you recommend for cookies?
We actually CMC for cookies because it helps the cookies retain their shape blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
@@Modernist_Pantry hi i have a question whats the word that enhance the shelf life of a baked product
what type of preservative can i use for caramel bars recipe? and is it okay if i will add raisins and pumpkin seeds as toppings to my caramel bars? wont it contribute to staling? thank you
You can look into potassium sorbate as a preservative, but we haven't done any testing around using it in a caramel.
Thank you so mucho for your advice. So, SSL IS FOR BREAD AND GMS IS FOR CAKES?
That's how we typically like to use them.
How do we preserve caramel without melting
Was wondering how these do with preventing mold? Or if you have any other suggestions for something that'll help with preventing mold.
That goes way more into adding preservatives, modification etc than what we focus on since we don't work on manufacturing for shelf stability
Just to clarify... If I'm making a dough (like sourdough) with no fat, I would use soy lecithin powder; and if I'm making a dough with a large amount of fat, I would use SSL? Do you ever use SSL in a no-fat recipe? Would you ever use both in the same recipe? What about a recipe that has a little fat? What would you choose? You guys are amazing. I love your videos. Thank you!
If your recipe is high in fat you can still use lecithin, and if your recipe has no fat you can still use SSL. It really depends on the recipe as a whole and also what type of texture/crumb you're looking for. There is no one size fits all solution for functional ingredients, that is why some experimentation is recommended.
@@Modernist_Pantry Thank you!
Good afternoon.. I love the video by the way. Thanks for the information. Can I ask how you are doing throughout these times? I made a dog treat recipe, using blueberries, apples, banana, watermelon, egg & premium chicken.. what product can I add for extending shelf life? Baked 350 for 15mins.
Thanks for asking, we're doing good! The issue with your dog treat recipe is that it contains a lot of ingredient that are prone to bacterial growth. Our focus is not producing foods with very long shelf life for commercial production so we can't offer too much guidance, particularly we're not familiar with regulations around pet food.
Thank you.
Hi! May I know can i use the sunflower lecithin instead of the Glycerol monostearate for the Carrot cake?
Start with a 1:1 replacement and adjustment based on desired results
One comment below asked in soy lecithin and SSL would ever be used at the same time in a recipe.
I make a 100% whole wheat recipe that includes molasses and butter. I use your soy lecithin as well. I wonder if it would retain moisture better if SSL were included.
Any advice you can offer would be greatly appreciated.
You certainly can use SSL in addition to Soy lecithin, but whether it will improve your recipe will be up to R&D. If your recipe has a lot of butter you may be better off using a combo of powder and liquid lecithin, but again that's all R&D.
Hi. How could we extend the shelf life of a flavored milk shake drinks? Thank you
We haven't done any R&D into this, but it would involve adding preservatives/lowering pH/pasteurizing, etc which is outside of our realm of expertise.
Hi, nice video👍
What would be useful in extending shelf life of gourmet chocolate ?
liquid soy lecithin in a ratio of 0.6% to the total weight of the chocolate.
www.modernistpantry.com/liquid-soy-lecithin.html
Kitchen Alchemy from Modernist Pantry Thanks for that ! Will try it this time.
Is it OK to think SSL for bread and GMS for cake and other baked goods, like muffins or brownies? Thank you for the information!
yes that's how we usually do it
Thank you for the reply! I’ll get them in a few days. I cannot wait to use them!
What would you recommend for cream puffs? My understanding is that the best way to pre-make profiteroles is to bake the puffs ahead of time and make the cream ahead of time, but store them separately and fill immediately before serving. Is this accurate? And what, if any, compound could I use to prevent them getting stale so soon after baking? Thanks.
We've made a few cream puff recipes but haven't tested shelf life extension on them. Try Soy Lecithin first.
Awesome video. I know you guys sale SSL in small pouches. But do you know who sales it in larger bulks like 5 lbs?
We sell a variety of sizes of all our ingredients including in bulk.
@@Modernist_Pantry thank you. could you share a link to where I can get it from your website?
I may have missed it somewhere, what I’m curious is when do you use one emulsifier on what products. And why? Why use soy lecithin and not polysorbate 89? Or can you use them interchangeably? Where do these ingredients come from? Do you have an episode like that?
There are no absolutes when it comes to picking your emulsifier. It depends on the application, what other ingredients are in it, what people prefer, etc etc. We can't possibly cover it all. Soy Lecithin is a great all purpose emulsifier and we highly recommend it. Polysorbate 80 is the most powerful emulsifier that we carry.
Basically do your own research and pick the poison you prefer and okay with what it also does.
What would you recommend for brownies? Thanks
Try glycerol monostearate
Which one is the best to extend the life of crunchy cookies in perfect shape up to 3 or 6 months?
same here
Can you combine SSL and Lecithin in bread making? My bread enhancer includes lecithin but I just got your SSL. Should I use both or replace my bread enhancer with your ssl?
The answer is it depends. 😉 We would recommend first trying it with just the SSL and compare it against what you normally get with your bread enhancer, and then possibly start mixing them together depending on your desired results.
Kitchen Alchemy from Modernist Pantry So you can typically combine your products? Are there any that shouldn’t be combined (when it comes to baked goods)
which would be best to keep fudgy brownies from going stale?
Try GMS and SSL
What should i use to preserve cake?
Glycerol Monostearate
What can I use for protein baked goods ?
It would really depend in the recipe
Which one is best to keep cookies from going stale as long as possible?
There's really no single 'best' ingredient, it all depends on the recipe and what you're looking for. SSL is very good, but we also loved using CMC in our Coffee Infused Chocolate Chip Cookies for its moisture retention properties, which was a whole other episode. blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
Kitchen Alchemy from Modernist Pantry great
Which one is suitable for crispy cookies please
None of these add crispiness, try EverCrisp: modernistpantry.com/products/evercrisp-breader-batter-boost.html
It's not just for fried foods.
Can i use soya lecthin for homemade chocolates?
yes!
Hello. Thanks what can you add to extend the life span of a cake premix made from home?
You mean like a Betty Crocker cake mix? Just mix GMS into it before making the cake
Yes like the Betty crocker. Ok thanks. Whats GMS please?
I actually mean making a cake premix (powdered form) but you want to preserve it for a year plus. What can be put in it. Example the store box mixes whats the preservatives they put that keeps them on shelf for a while
@@bestabosempire5509 GMS is Glycerol Monostearate:
www.modernistpantry.com/glycerol-monostearate.html
If your cake mix is all shelf stable dry ingredients you shouldn't need any preservatives. You'll need to review your ingredient list and suppliers to confirm the shelf life of each individual ingredient will hold for the minimum length of time that you need.
Thank you so so much
What should i use for cake? Can you say the quantity of it for banana cake
We generally prefer GMS for cakes. Start at 1% by weight and adjust based on your desired results.
1. Which product would be best to extend the life of a yeast doughnut recipe? 2. I would like to use the Soy Lecithin Powder and the Sunflower Lecithin Powder to replace egg yolk in vegan baking. I understand it would not be a 1:1 replacement. How would I use to replace one large egg yolk in my cake recipes?
You can use lecithin to replace some functions of egg in a vegan cake recipe, but we haven't done it ourselves yet so can't say how much to use. Both lecithins will also help with shelf life extension because they are emulsifiers. You can also try glycerol monostearate in cakes as well.
Where can i buy this ssl? To extend the shelf life of my bun? Since its hard to find it here in the Philippines?
Can I use ssl in croissants ?
If I wanted to bake a cake and preserve it for long term shelf life what would I use? Im looking for a shelf life of 2-4 weeks. I will have these sealed from air and stored properly to help. I’m starting a business for my high protein cake. I’ve already got my recipe made. There’s no eggs included. The only dairy included is a couple tbsp of butter.
You'll need encapsulated sorbic acid: modernistpantry.com/products/encapsulated-sorbic-acid.html
@@Modernist_Pantry thank you for the response! Ordered!!!🤌🏼🤌🏼
How do I extend shelf like for banana bread
Try Glycerol Monostearate.
Please make video on gms and its usage
Stay tuned!
Hi new subscriber here, would soy lecithin be the best preservative for the shelf life of vegan yeast donuts? Many thanks 🙂
Try a side by side of soy lecithin and SSL
Kitchen Alchemy from Modernist Pantry Thank you so much. Does side by side mean both together?
@@Darnzaman nope, it means doing 2 batches and seeing which one you like better. You certainly can also experiment with combining them.
Hi, good morning.. We are making cup cake, what is ingredients we can use for extend shelf life, pls let me know dosage of ingredient.. Thanks
You can use glycerol monostearate with a starting ratio of 1% by weight of ingredients and adjust from there: modernistpantry.com/products/glycerol-monostearate.html?
@@Modernist_Pantry glycerol is not available here in Qatar, we have calcium propinate and pottassium sorbate.., any additional agent..?
@@mthaha11 We can't advise on products that we do not carry or have tested.
so how much ssl per loaf of bread?
Typical starting range of 0.5% by weight
Best for choc chip cookies? And quantity? Thanks
For cookies we actually prefer CMC: blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
@@Modernist_Pantry what would the shelf life with a sealed cookie be for this recipe? Is it ok to not put the coffee beans in? Thanks
Coffee is optional. We've never tested the limits of the shelf life since we don't focus on products for commercial retail.
Hey there! Quick question, do you have any videos on extending the shelf life for brownies? Thanks!
Try GMS similar to cake usage. We don't focus on extending shelf life for months or years like in commercial production.
@@Modernist_Pantry Thank you so much! Yes, i am just looking to extend the life from 3-5 days to hopefully 2 weeks. My issue is with the brownies becoming hard/bridle. Thanks again
Try carnosic acid from rosemary. Purified extracts are mostly devoid of rosemary taste. Am not sure if its widely available yet. Mostly available for industrial purposes. If you can get hold of a bit, give it a try. Or even a bit of tea extract must work. 2 weeks would be a bit tough
@@kevinanik4052
I dont bake but I can suggest use of a little food grade glycerol to get it soft . In case you try, pls let me know. Glycerol, or glycerin both are same, is also naturally sweet. So do balance use of sweeteners.
Ok this is a big ask: For each of these videos where you're introducing what are (stupidly) taboo gastronomic concepts (say, MSG, preservatives, stabilizers, all the big villains of the so-called whole food movement) I'd love to see a companion video that discusses the peer reviewed literature on the efficacy, quality, and safety of the given product. Like, most people don't realize that MSG hate is just a remnant of racist food-industry propaganda with zero scientific basis. I think it'd be tremendously useful.
Interesting idea! 🤓
I am from India
I want to prepare cup cake for selling
So I decided to sell in plastic containers.
But the cup cake is only 3 day it's life .
After that it is spoiling..
What I want to use for that sir??
You'll need commercial level preservatives, which we do not specialize in.
@@Modernist_Pantry atleast little bit of your knowledge
Not acid if that would be possible
Can sunflower lecithin be subbed for soy lecithin?
Yes it can