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    • Profile PhotoVolkan
      Post count: 1

      Hi all,

      I wonder that, is it possible to produce a long shelf life tortilla with high pH? If yes, how is effected the taste of the product?

      Thanks in advance


    • Profile PhotoMahmoud
      Post count: 6


      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.



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