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alkaline and ph factors of  biscuit and cookie doughs

Name: ChefN'
E-Mail: cniedzwiecki@rutlandhs.k12.vt.us

Comments

I teach an adult evening baking class at night in addition to my day teaching, and someone had a question about alkaline and ph factors in regards to biscuit and cookie doughs. These products in question are made in mass quantities and contain preservatives, as they are packaged and shipped for a mail order company. The biscuits and cookies are not consistent in their texures and shapes do to changes in the atmospheric conditions in the hot months and cold months. How can the formulas be changed in relation to temperature changes in the air? I have not seen the formulas that this person uses, but I thought there may be a general formula for correcting problems regarding this issue. I am aware of the trouble shooters regarding overmixing, too much leavening, too much sugar, etc. But I am not aware of alkaline and ph factors regarding doughs and batters. I am finished with my LONG message! Thank You Chef N'