Tagged: bread, calcium propionate, pH, Seminar, shelf life
@firstblends01, @fpoon, @ororflavours-and-chemicals-private-limited aksing:
we add 0.5 to 0.6% with dough pH of 5 at 0.5% calpro and dough ph 5 , we still get complains for mould within 5 days what pH range is needed? what is the recommended ph?
