Mahmoud replied to the topic Is it possible to produce high pH tortilla (8 / 8.2) and how? in the forum Bread Ingredient Discussions 1 year, 4 months ago
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.
<p style=”text-align: center;”>Hi,</p>
Does vinegar do the work of sorbic acid?
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.
<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 1 year, 4 months ago
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%
Milk Powder 7%
Sunflower Oil 10.0%
Bread Improver 0.6%
Emulsifier: S…[Read more]
Mahmoud started the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 1 year, 5 months ago
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]