Crumb softener and shelf life extender for bread, buns, sweet dough, danish, pizza doughs, raised donuts, and other related yeast-raised products. Pro Soft Silver works in the production of soft cookies.


Pro Soft Silver is a hydrated product containing distilled monoglycerides. The monoglycerides are active starch complexers which "slow down" the normal retrogradation of starch after gelatinization for an extended period. The retrogradation of starch has been found to be the major cause of "staling". Hence, by slowing it down, this means a softer loaf of bread with better moisture retention and longer shelf life. Very economical to use. The creamy smooth texture results in a more rapid dispersion throughout the dough.


8 ounces per 100 pounds of flour is a good starting point, with typical usage levels ranging from 0.5% to 2.0%.

  • For Conventional and Brew Systems - Pro Soft Silver can be added either on the dough side or the sponge side in conventional mixing operations without any functional difference. In the brew systems it is recommended, because of foam, that it be added in the remix stage. For Continuous Operations - Pro Soft Silver should be incorporated in the fat tank. It can be put into the brew tank, but, if that is done, one should expect some foaming depending on the amount of flour in the brew.

  • For Pizza Crust - Pro Soft Silver can replace shortening, oil, or lard in pizza crust. Use 1% in place of shortening in formula.

  • For Cookies - We have been successful in replacing up to 15% of the shortening with 15% of Pro Soft Silver. (This pound for pound substitution keeps costs in line.) The cookie doughs will bake without any noticeable difference. However, after one week, up to six weeks, there will be a noticeable difference in the eating qualities of the cookie. The crumb will be more moist and not so brittle.


  • Fiber Drum - 400 lbs. net
  • Fiber Drum - 200 lbs. net
  • Carton - 50 lbs. net


Product Brochure Sheet (PDF)

Safety Data Sheet (PDF)