pH of Biscuit and Cookie Dough

Biscuits are a favourite treat among young and old in Australia. A sweet crispy style cake that dates back to the early seventh century AD Persia is now a pantry staple. By the time of the Renaissance, various recipes were developed to enjoy the tasty commodity known as fine cakes, or cookies, or biscuits. Small…

Water Hardness and Baked Goods Production

Every great baker knows that using high quality ingredients is essential in creating delicious baked goods for their customers. Artisanal bakers constantly scrutinise the sources of their ingredients to ensure only the best components make it into their final products. One of the most often overlooked factors during baking is water. Water quality can significantly…

Measuring the pH of Bread Dough

Bread is a staple in the diet of most people. It has been made and enjoyed since ancient times. From the loaf of bread to flat bread to white bread to sour dough, it can be found in every corner of the world. For the bakery that produces processed bread that is purchased in the store, it is important to add…