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Re: alkaline and ph factors of  biscuit and cookie doughs

Name: Gerard
E-Mail: jonesg2@concentric.not

Comments

You don't change the formula, you control the enviroment. I have a friend who for 40 yrs was chief engineer at premier biscuit (Cadbury) and I visited his factory , enviroment control was such that you could step 6 feet and the temperature would change 5 degs F with constant humidity. If they are dealing with mass production this is the only way to fly...and cheaper than fiddling with formulas.(no shrinkage). Adjusting formula for weather requires a skilled baker who bakes by feel, same as we all do when baking bread. How would PH affect conditions?

Regards, Gerard