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    • Profile PhotoKaren
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      I just started working at a Cracker Manufacturer and we are having really low pH in the sponge. Not a typical pH for soda crackers. Also is not all the time but when it happens, is affecting several batches in the same day. I am evaluating water quality and flour quality, but not sure which parameters I should look more closely. I am new to the food industries and while I found a lot of information about bread, I’m wondering if everything will apply to crackers. Would like to hear expert advise. Thanks in advance.

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