by Tiffany L
My sister and I are thinking about starting a dog biscuit business and I am having a difficult time finding any information on how to use mixed Tocopherols and I am hoping you could help?
Which is best to use the powder form or liquid? But my biggest question is how much per batch of biscuits would we use?
Doing research on the internet I have found that there are different grades or percentages of mixed Tocopherols out there is there one specifically for the use in baking?
I am hoping you can help, I've spent two days so far looking for answers and e-mailing different companies that sell the product with no answers so far.
Thank you in advance. Have a great day!
Chef's Answer ~ Since I am not a professional chef or pastry chef, I don't have a straight forward answer for you. I do know that in addition to powder and liquid form, there is also a crystallized form. I'm not trying to complicate things for you, I just want to make sure you have as much information as possible.
When it comes to how much to add, I can help. There is a great website called baking911.com and they have information regarding types and amounts of preservatives. This should give you a jumping off place.
As I have said in other discussions about preservatives, you have to decide how you are going to differentiate yourself from other Dog Treat Bakeries. One avenue is to promote your treats as natural, made fresh and eaten fresh. :)
I hope this helps you on your journey, let me know if you have more questions.
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