Chemicals Quantity in the dough

[Sussan Estela Olaya]

Hi Rami.

Welcome to the Scoolinary community! Thank you for your question.

In Chef Antonio Bachour’s croissant recipe, the additives E282 (calcium propionate), E234 (nisin), and E235 (pimaricin) are not mentioned. These additives are commonly used as preservatives to inhibit the growth of mold and bacteria in baked goods. However, they are not typically used in artisanal croissant recipes like this one, especially when the croissants are meant for immediate consumption or within a few days.

If you are considering adding these preservatives to extend the shelf life of your croissants, it is important to take into account the recommended dosages and local regulations. Specific amounts may vary depending on the legislation of each country and the type of product. It is advisable to consult local food regulations or a food technologist to determine the appropriate dosages and ensure the safety and quality of the final product.

If the croissants will be consumed within a short period, it is best to omit these additives and focus on proper storage practices to maintain freshness.

I hope this information is helpful.

Best regards.