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Showing posts from February 19, 2011

A Soft Bun is a Soft Bun

Exactly, that's why they call it Soft Bun. Referring to Hamburger Buns, Hotdog Buns, Pan de Limon, Pan de Agua, Pan de everything else that is supposed to be soft, meaning edible soft for a sandwich or plain snacking, without putting it in a toaster to make it again, soft.

One of my students told me her Soft Buns gets moldy in 2 days, and i say no way. The recipe that i have does not have any Calcium Propionate, no anti-mold of some sort and they stay fresh for 5 days. After 5 days, spots of greenish mold starts to appear at the bottom of the buns and you know it has ended its stay on earth. Which is just about the average shelf life of yeast dough breads, it has nothing to do with your formula, it is just how Mother Nature intended it to be.

What commercial bakeries do is to use an anti-mold to keep it mold free for up to ahem, you know how many days ( i might get sued over this). Incidentally, it is amazing how many law firm ads are here in the US, more than shampoo commercials…