Sodium Stearoyl Lactylate (SSL) ⊘ Non-GMO ✡ OU Kosher Certified ❤ Gluten-Free ☮ Vegan - 50g/2oz

I had just added like half a tsp of this for my 4.5 cups flour and my dough doubled in size in less than my usual proofing time. My bread turned out so soft and really good. I would definitely purchase it again.

High quality. The only thing I'd ask for is some more direct dosing instructions. Not everyone has gone gluten free. ;)

I am a professional pastry chef and educator. Here is my review:It did not work well enough for my bread recipe to justify the cost for this really small volume of Sodium Stearoyl lactylate.I am surprised that the portion is so small. Doing the math, this bag will only make about 25 small loaves of bread (@ 3 cups flour). A Bigger loaf would reduced the yield of this package even more.Also, the amount to use in a recipe is not at all clear. Neither of the company videos or their website state the amount to use in a recipe.The bag says .2-.5% by weight, but nothing more. Being a trained pastry chef (Le Cordon Bleu), I’ll assume that is by weight of “flour”, since professional recipes break down ingredients by percent of flour, flour being 100%. So if you use 500g flour in a bread recipe, you’ll add .2-.5% (1-2.5g SSL).The FDA says that a safe amount to use is “no more than .5 parts per 100 parts flour”. So .5% of your flour weight is the max you should use.My first loaf was, to start, was somewhat of a success on bake day. It has slightly better rise and was noticeably softer.But on day two, it started to dry out rapidly (wrapped in cellophane). Day 3 is good for toast. Day 4 bread crumb. So, there was little benefit in using this product, a slightly better rise, resulting in a softer crumb. But no shelf life benefits.This product is an emulsifier. So you’ll need ingredients in your recipe that you want to help bind (emulsify). That is why you would use this product. If your ingredients bind naturally, you’re wasting your money on this particular product. If you’re making basic white bread (flour, water, salt, yeast) there’s nothing to emulsify, so why add any ingredients that don’t contribute to great bread?I’ll update my review after a few more trial loaves, to see if different ingredients make any difference. :-)

This will make your bread very very soft. I only use 1/8 tsp in my 2 lb loaf

Great product. Keep the bread moist and soft much longer. Will definitely repurchase once run out.

Just opened it yesterday and it was solid and like pieces of rocks. It wouldn't dissolve in room-temp water. Still before expiration date.

This product in normal conditions comes loose not solid as little rocks. The product is under the date of expire however does not work for what is used.

very good