I'm babacar from Senegal,west Africa. I'm looking forward to start a biscuit business so I wanna know how to apply sodium metabisulfite as a preservative agent on busc
Sodium Meta bi sulphite is used for dough maligning properties. It will only act on gluten links and in the presence of sulphite the dough malleability is enhanced to produce hard dough, and fermented, and cracker type dough. In case of short dough biscuits it is used at very low percentage.
So sodium meta bi sulphite is dough conditioning agent and not a preservative. In fact if you add more biscuit will get some smell (sulpher) before end of shelf life.
So please clarify you want to add preservative or dough conditioning?
In biscuit industry Sodium Metabisulfite is used as biscuit dough conditioner and reducing agent of dough.
Sulfites, including sodium sulfite, sodium metabisulfite, and sulfur dioxide are used as preservatives in processed fruit products including dried fruits, juices, and wine. They are both effective antioxidants that slow browning reactions and enhance ascorbic acid retention in certain fruit products, as well as inhibitors of selected microorganisms which makes them useful in the winemaking industry. They are used in the juice and juice beverage industry to inhibit malolactic bacteria, acetic acid bacteria, and spoilage yeasts and molds.
Pls ..can u explain your question?
Sodium metabisulphite is not a preservative it is used in sheeter products for dough extensibility and stops shrinkage of biscuit.
In biscuit mostly preservatives are not used beacuse during baking allmost all microbes are killed.
Plz share if your biscuit is getting spoiled before time??
Agree with Mr Srinivasan higher doses of sodium metabisulphite cause acidity acid taste in the finished products. It is not a preservative.
During the mixing process, its will release the Sulphur dioxide which causes the gluten to be more extensible and less elastic and therefore reduces the shrinkage of dough pieces as they are baked.
Hi, Are you making biscuits like Wehbe Biscuits and Baba Biscuits ?
Smbs is a dough conditioner. But in regulation its name is preservative. But it is not exactly preservative.like potasium sorbate.
Sorbic acid in cake literature .. But all companies declare it on package..as a preservative. However its functionality is different. It gives to dough elasticity.. machinable form.. you have to check its usage limit dosage from your country regulation. It is important. Some countries it is forbiden. So u have to use enzyme instead of smbs..