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When you bake (cookies etc) commercially with egg in your recipe, do you have to add any preservatives and if so, what?

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    I'm voting to close this question as off-topic because we explicitly don't discuss commercial cooking and baking. Please see the help center for more info. – Stephie Mar 7 '17 at 13:12
  • and apologies if I violated some rules, will go and read up in the "help center". – TD Confectionery Mar 8 '17 at 6:03
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    @Stephie that new? rule isn't very obvious from the help center FAQs, maybe link to the relevant meta thread? In any way, I do not disagree with considering commercial preservation via non-GRAS additives being best considered off topic - tends to attract questions that come too close to "strangers on the internet can take more responsibility than me for my usage of a biocidal additive" ;) – rackandboneman Mar 8 '17 at 9:23
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The short answer: no. I cooked/baked commercially for years, and never used any sort of preservative/stabilizer. The cooking (baking) process is what stabilizes the product. The egg only goes 'bad' from a raw state, not cooked.

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  • thank you ever so much for the quick feedback. I just wanted to make 100% sure. – TD Confectionery Mar 8 '17 at 6:02

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