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Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.
Thanks in advance,
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment...
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