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    • Profile PhotoDenyo
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      @denyo
      Post count: 1

      I would like to know if there is a relationship between the dosage of calcium propionate and the appearance of “bubbles” at the end of the fermentation and some breads that were supposed to be square slices were deformed in the shape.

    • Profile PhotoZziwa
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      @kamos-bakehouse-ltd
      Post count: 49

      When you see bubbles on your bread it’s the first indication that your dough was under fermented propionic acid has no effect on bread structure but there could be minor  effect on bread volume

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