Hey guys,
I hope you can help me. I'm a baker and I use calcium propionate as a preservative for a longer shelf life. What happens if I would add eggs to the dough? Does it still has a longer shelf life because if the calcium propionate or would it get moldy because of the eggs?
Thank you
I hope you can help me. I'm a baker and I use calcium propionate as a preservative for a longer shelf life. What happens if I would add eggs to the dough? Does it still has a longer shelf life because if the calcium propionate or would it get moldy because of the eggs?
Thank you