I think you'd face the same problem with peaches as I do with laugenbrötchen, or more specifically sodium hydroxide.

It's hygroscopic as all hell and I can only buy food grade stuff in 10 kilogram quantities. But I need like half a gram per dozen rolls, so I'd have to make around 50 batches of rolls a day to use it up before it goes off.

My electric bill is going to be hellish.

Well if you make laugenbrötchen and I make peach cobbler then we can swap and our friends can have both! Experimental baking and cooking is a passion hobby of mine and it's such a nice topic that allows quick iteration and wild variations.

Efficient usage of sodium hydroxide feels like a compelling use case for consumer grade at-home thorium MSRs - we've got to get the DoE in on this now.