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Mahmoud

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@mahmoud1

Active 3 months ago
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  • Profile picture of Mahmoud

    Mahmoud replied to the topic Is it possible to produce high pH tortilla (8 / 8.2) and how? in the forum Bread Ingredient Discussions 12 months 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,

  • Profile picture of Mahmoud

    Mahmoud started the topic Sorbic Acid and Vinegar in the forum General Open Discussion 1 year ago

    <p style=”text-align: center;”>Hi,</p>
     

    Does vinegar do the work of sorbic acid?

    Thank you…

  • Profile picture of Mahmoud

    Mahmoud started the topic Sorbic Acid or Calcium Propionate in the forum General Open Discussion 1 year 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…

  • Profile picture of Mahmoud

    Mahmoud started the topic % Mono and Diglycerides Of Fatty Acid in the forum Bread Ingredient Discussions 1 year 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?

     

  • Profile picture of Mahmoud

    Mahmoud replied to the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 1 year 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]

  • Profile picture of Mahmoud

    Mahmoud started the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 1 year 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]

  • Profile picture of Mahmoud

    Mahmoud became a registered member 1 year ago

    Mahmoud

    @mahmoud1

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