Lactic Acid | Baking Ingredients | BAKERpedia
Lactic acid is one of the most widely distributed acids in nature. It is the natural sourdough bread acid and is found in a variety of foods including pickles, beer, buttermilk and cheese.| BAKERpedia
Lactic acid is one of the most widely distributed acids in nature. It is the natural sourdough bread acid and is found in a variety of foods including pickles, beer, buttermilk and cheese.| BAKERpedia
pH is a key quality indicator in the food industry, influencing things such as shelf life and quality. It stands for “potential of hydrogen.”| BAKERpedia
Calcium propionate is a preservative commonly used in baked goods around the world. It extends shelf life by preventing mold and ropy bread bacteria growth.| BAKERpedia
Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases.| BAKERpedia
