Kaslo Sourdough Bakery Contact Kaslo Sourdough Bakery
Kaslo Sourdough
Spacer Image

Dough Additives

      Although not widely advertised, many modern breads contain ingredients that you may not be aware of, or that you may not want to eat at all. Here is a list of some of the "Minor Ingredients for modern Bread" (which, of course, we do not use in our breads):

Dough Conditioners:

  • Mineral Yeast Foods
  • Potassium bromate (not allowed anymore)
  • Calcium sulfate
  • Monocalcium phosphate 
  • Ammonium sulfate
  • Ammonium chloride

Oxidizing Agents:

  • Ascorbic acid
  • Azodicarbonamide
  • Potassium iodate
  • Calcium bromate

Dough Drying Agent:

  • Calcium dioxide (calcium peroxide)

Reducing Agents:

  • L-cysteine (amino acid)

Enzymes - general dough conditioner:

  • Alpha-amylase - crumb softeners
  • Fungal protease - gluten conditioner
  • Lipoxygenase - gluten strengthening

Dough Strengtheners:

  • Polysorbate 60
  • Ethoxylated monoglycerides 
  • Succinylated monoglycerides 
  • Calcium stearoyl lactylate
  • Sodium stearoyl lactylae
  • Diacetyl tartaric acid esters of monoglycerides

Crumb Softeners:

  • Monoglycerides
  • Diacetyl tartaric acid esters of monoglycerides
  • Calcium stearoyl lactylate
  • Sodium stearoyl lactylae

Staling Process Preservatives:

  • Propionic acid and calcium propionate
  • Sodium Diacetate
  • Sorbic Acid and Potassium Sorbate
  • Vinegar
Sourdough Bread



Spacer Image
Spacer Image
Kaslo Sourdough Back
Kaslo Sourdough Forward
Kaslo Sourdough Bakery
Spacer Image Spacer Image
All website content copyright © 2007 Kaslo Sourdough Bakery
All rights Reserved
W3C XHTML Validated