An emulsifier in bread is an optional ingredient which helps combine oils and waters that wouldn’t normally mix well together. We’re told they’re added mainly to improve the bread texture, but I suspect the reality is that it’s rather just a very cheap and easy way of vastly extending the shelf life of bread. If … Continue Reading
![E472e Datem - another emulsifier to avoid](https://runtimes.co.uk/wp-content/uploads/2024/02/datem.png)