-
Mahmoud replied to the topic Is it possible to produce high pH tortilla (8 / 8.2) and how? in the forum Bread Ingredient Discussions 7 months, 2 weeks ago
Hi,
I believe that the higher PH is the more risk to have early molds.
I’m working in the same field. usually I lower the PH by critic acid. It is lowered the PH to below 5
but of course the guys from bakerpedia will help us more and better.
regards,
-
Mahmoud started the topic Sorbic Acid and Vinegar in the forum General Open Discussion 8 months ago
<p style=”text-align: center;”>Hi,</p>
Does vinegar do the work of sorbic acid?
Thank you…
-
Mahmoud started the topic Sorbic Acid or Calcium Propionate in the forum General Open Discussion 8 months ago
hello,
I’m seeking help, I want to know if I can replace sorbic acid by calcium propionate?
-
<li style=”text-align: center;”>and which one of them is the best to use in soft milk rolls in order to get the longest shelf life?
Awaiting your kind reply please.
Thank you…
-
Mahmoud started the topic % Mono and Diglycerides Of Fatty Acid in the forum Bread Ingredient Discussions 8 months ago
<p style=”text-align: center;”>Hello everyone</p>
<p style=”text-align: center;”>What is the maximum quantity of Mono and Diglycerides Of Fatty Acid can be added in tortilla and soft bun?</p>
Possible to add the same quantity of ssl too? -
Mahmoud replied to the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 8 months, 1 week ago
Dear Mark,
Your message is highly appreciated as well your motivational vibes at the beginning.
Please note below the recipe that I will try soon. I would be glad to get your advise before I do it:
Flour (Protein 12%) 100%
Water 50%
Milk Powder 7%
Sugar 14.0%
Sunflower Oil 10.0%
Salt 0.8%
Yeast 1.6%
Bread Improver 0.6%
Emulsifier: S…[Read more]
-
Mahmoud started the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 8 months, 1 week ago
Hello Everyone,
We are grateful and big thanks for all the sponsors of BAKERpedia.
I’m writing for seeking support from you please.
I want to have a longer shelf life (1 month) and soft buns on shelves (not chilled not frozen product) similar to any product in the markets that we see some buns up to a months and some more.
I have received a…[Read more]
-
Mahmoud became a registered member 8 months, 1 week ago
