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!
@Modernist_Pantry2 жыл бұрын
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.
@annc57242 жыл бұрын
@@Modernist_Pantry Thank you!
@doomo3 жыл бұрын
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.
@Modernist_Pantry3 жыл бұрын
Glad to hear it worked great, thanks for the support!
@nicolecuevas41632 жыл бұрын
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
@Modernist_Pantry2 жыл бұрын
You can look into potassium sorbate as a preservative, but we haven't done any testing around using it in a caramel.
@cecipreciosa14 жыл бұрын
Thank you so mucho for your advice. So, SSL IS FOR BREAD AND GMS IS FOR CAKES?
@Modernist_Pantry4 жыл бұрын
That's how we typically like to use them.
@jackpinnock9453Ай бұрын
This was very helpful. Which solution is best for extending shelf life of cookies. Our cookies are heat sealed in 1.5 mil poly bags and can last for 5-7 days. Our clients need longer shelf lives. Which product works best for cookies: chocolate chip, oatmeal raisin, red, velvet, white, chocolate,?
@Modernist_PantryАй бұрын
You can use any of the products to extend shelf life in baked goods. To figure out what's best for your particular application takes testing with multiple products across multiple ratios held in the conditions of storage multiple times. There's no shortcut to putting in the R&D.
@herbertmohammed52892 жыл бұрын
Thank you. I needed the information for my bake goods
@Modernist_Pantry2 жыл бұрын
You are so welcome!
@naanamora32825 жыл бұрын
Very informative. Thanks for sharing
@plottwistofficial4 жыл бұрын
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?
@Modernist_Pantry4 жыл бұрын
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.
@plottwistofficial4 жыл бұрын
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)
@justingrafstein30463 жыл бұрын
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.
@Modernist_Pantry3 жыл бұрын
We've made a few cream puff recipes but haven't tested shelf life extension on them. Try Soy Lecithin first.
@mcann52954 жыл бұрын
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?
@Modernist_Pantry4 жыл бұрын
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.
@jenniferdelemos9534 жыл бұрын
Where can i buy this ssl? To extend the shelf life of my bun? Since its hard to find it here in the Philippines?
@ssmm6811 Жыл бұрын
Can I use ssl in croissants ?
@launaguinn7538 Жыл бұрын
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.
@Modernist_Pantry Жыл бұрын
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.
@maricolburn3104 жыл бұрын
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!
@Modernist_Pantry4 жыл бұрын
yes that's how we usually do it
@maricolburn3104 жыл бұрын
Thank you for the reply! I’ll get them in a few days. I cannot wait to use them!
@evangelistshaffer7905 Жыл бұрын
Enjoy your teachings
@Modernist_Pantry Жыл бұрын
Thank you!
@rickl28343 жыл бұрын
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?
@Modernist_Pantry3 жыл бұрын
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.
@chaosking9112 жыл бұрын
Basically do your own research and pick the poison you prefer and okay with what it also does.
@RobbyYerkes6 ай бұрын
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.
@Modernist_Pantry5 ай бұрын
You'll need encapsulated sorbic acid: modernistpantry.com/products/encapsulated-sorbic-acid.html
@RobbyYerkes5 ай бұрын
@@Modernist_Pantry thank you for the response! Ordered!!!🤌🏼🤌🏼
@SimoneMonieLoc3 жыл бұрын
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.
@Modernist_Pantry3 жыл бұрын
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.
@SimoneMonieLoc3 жыл бұрын
Thank you.
@Bananadude544 жыл бұрын
Wow thank you so much for this information.. Quick question, which one of these would you recommend for cookies?
@Modernist_Pantry4 жыл бұрын
We actually CMC for cookies because it helps the cookies retain their shape blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
@earlnacional89684 жыл бұрын
@@Modernist_Pantry hi i have a question whats the word that enhance the shelf life of a baked product
@alisonjohnson59143 жыл бұрын
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?
@Modernist_Pantry3 жыл бұрын
Try adding soy lecithin or sunflower lecithin powder blended in with your dry ingredients before mixing
@addammadd3 жыл бұрын
Just call your date-based energy ball what it really is: a time hadoken.
@tskxp4 жыл бұрын
Was wondering how these do with preventing mold? Or if you have any other suggestions for something that'll help with preventing mold.
@Modernist_Pantry4 жыл бұрын
That goes way more into adding preservatives, modification etc than what we focus on since we don't work on manufacturing for shelf stability
@mayoweed3 жыл бұрын
Love the video, so informative. Quick question, What would keep pastries made with tapioca starch and flour keep its chew longer?
@Modernist_Pantry3 жыл бұрын
Try SSL
@kellychin28952 жыл бұрын
Hi! May I know can i use the sunflower lecithin instead of the Glycerol monostearate for the Carrot cake?
@Modernist_Pantry2 жыл бұрын
Start with a 1:1 replacement and adjustment based on desired results
@multigiverjedmelissa992110 ай бұрын
How do we preserve caramel without melting
@josephruocco75712 жыл бұрын
Awesome video. I know you guys sale SSL in small pouches. But do you know who sales it in larger bulks like 5 lbs?
@Modernist_Pantry2 жыл бұрын
We sell a variety of sizes of all our ingredients including in bulk.
@josephruocco75712 жыл бұрын
@@Modernist_Pantry thank you. could you share a link to where I can get it from your website?
@StephenSmith3044 жыл бұрын
Which one is best to keep cookies from going stale as long as possible?
@Modernist_Pantry4 жыл бұрын
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/
@kristinejoyperez45724 жыл бұрын
Kitchen Alchemy from Modernist Pantry great
@shupac153 жыл бұрын
What would you recommend for brownies? Thanks
@Modernist_Pantry3 жыл бұрын
Try glycerol monostearate
@lisandrabataille4 жыл бұрын
Which one is the best to extend the life of crunchy cookies in perfect shape up to 3 or 6 months?
@cedricluy4270 Жыл бұрын
same here
@nicerackz3 жыл бұрын
which would be best to keep fudgy brownies from going stale?
@Modernist_Pantry3 жыл бұрын
Try GMS and SSL
@arjun93394 жыл бұрын
Hi, nice video👍 What would be useful in extending shelf life of gourmet chocolate ?
@Modernist_Pantry4 жыл бұрын
liquid soy lecithin in a ratio of 0.6% to the total weight of the chocolate. www.modernistpantry.com/liquid-soy-lecithin.html
@arjun93394 жыл бұрын
Kitchen Alchemy from Modernist Pantry Thanks for that ! Will try it this time.
@sbstupak2 жыл бұрын
I use it in GF muffins and scones and it really helps!
@Modernist_Pantry2 жыл бұрын
Thanks for the feedback!
@josephruocco75713 жыл бұрын
THANK YOU!
@Modernist_Pantry3 жыл бұрын
You're welcome!
@glainglain64065 жыл бұрын
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 .
@Modernist_Pantry5 жыл бұрын
Egg doesn't shorten shelf life.
@mthaha114 жыл бұрын
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
@Modernist_Pantry4 жыл бұрын
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?
@mthaha114 жыл бұрын
@@Modernist_Pantry glycerol is not available here in Qatar, we have calcium propinate and pottassium sorbate.., any additional agent..?
@Modernist_Pantry4 жыл бұрын
@@mthaha11 We can't advise on products that we do not carry or have tested.
@franceandandrei4 жыл бұрын
Hi. How could we extend the shelf life of a flavored milk shake drinks? Thank you
@Modernist_Pantry4 жыл бұрын
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.
@shaneisetaylor30614 жыл бұрын
What do i use for home made banana bread are plain cake ect
@christinechika37733 жыл бұрын
Which one is suitable for crispy cookies please
@Modernist_Pantry3 жыл бұрын
None of these add crispiness, try EverCrisp: modernistpantry.com/products/evercrisp-breader-batter-boost.html It's not just for fried foods.
@aswathysathyaseelan43314 жыл бұрын
What should i use for cake? Can you say the quantity of it for banana cake
@Modernist_Pantry4 жыл бұрын
We generally prefer GMS for cakes. Start at 1% by weight and adjust based on your desired results.
@shaneisetaylor30614 жыл бұрын
What should i use to preserve cake?
@Modernist_Pantry4 жыл бұрын
Glycerol Monostearate
@PancakesandPrayer2 жыл бұрын
What can I use for protein baked goods ?
@Modernist_Pantry2 жыл бұрын
It would really depend in the recipe
@bestabosempire55094 жыл бұрын
Hello. Thanks what can you add to extend the life span of a cake premix made from home?
@Modernist_Pantry4 жыл бұрын
You mean like a Betty Crocker cake mix? Just mix GMS into it before making the cake
@bestabosempire55094 жыл бұрын
Yes like the Betty crocker. Ok thanks. Whats GMS please?
@bestabosempire55094 жыл бұрын
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
@Modernist_Pantry4 жыл бұрын
@@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.
@bestabosempire55094 жыл бұрын
Thank you so so much
@awrlive3 жыл бұрын
Best for choc chip cookies? And quantity? Thanks
@Modernist_Pantry3 жыл бұрын
For cookies we actually prefer CMC: blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
@awrlive3 жыл бұрын
@@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
@Modernist_Pantry3 жыл бұрын
Coffee is optional. We've never tested the limits of the shelf life since we don't focus on products for commercial retail.
@suganthanb94134 жыл бұрын
Can i use soya lecthin for homemade chocolates?
@Modernist_Pantry4 жыл бұрын
yes!
@jefrinissac92543 жыл бұрын
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??
@Modernist_Pantry3 жыл бұрын
You'll need commercial level preservatives, which we do not specialize in.
@jefrinissac92543 жыл бұрын
@@Modernist_Pantry atleast little bit of your knowledge
@Darnzaman4 жыл бұрын
Hi new subscriber here, would soy lecithin be the best preservative for the shelf life of vegan yeast donuts? Many thanks 🙂
@Modernist_Pantry4 жыл бұрын
Try a side by side of soy lecithin and SSL
@Darnzaman4 жыл бұрын
Kitchen Alchemy from Modernist Pantry Thank you so much. Does side by side mean both together?
@Modernist_Pantry4 жыл бұрын
@@Darnzaman nope, it means doing 2 batches and seeing which one you like better. You certainly can also experiment with combining them.
@addammadd3 жыл бұрын
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.
@Modernist_Pantry3 жыл бұрын
Interesting idea! 🤓
@anupriyapaul12994 жыл бұрын
Please make video on gms and its usage
@Modernist_Pantry4 жыл бұрын
Stay tuned!
@doomo3 жыл бұрын
so how much ssl per loaf of bread?
@Modernist_Pantry3 жыл бұрын
Typical starting range of 0.5% by weight
@abigailhiggins45563 жыл бұрын
How do I extend shelf like for banana bread
@Modernist_Pantry3 жыл бұрын
Try Glycerol Monostearate.
@kevinanik40524 жыл бұрын
Hey there! Quick question, do you have any videos on extending the shelf life for brownies? Thanks!
@Modernist_Pantry4 жыл бұрын
Try GMS similar to cake usage. We don't focus on extending shelf life for months or years like in commercial production.
@kevinanik40524 жыл бұрын
@@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
@apurvakmr4 жыл бұрын
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
@apurvakmr4 жыл бұрын
@@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.
@michaelsandyhill37734 жыл бұрын
Can sunflower lecithin be subbed for soy lecithin?