I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any substitute for this? Note: we also using papein enzyme for this.
Pl inform me about the pH of the dough. With Sodium Lactate and without Sodium lactate. After reading this you, yourself can adjust it. If it is used as acidulant they easy to adjust.
is it SSL ? sodium stearyl lactate?
pls read these info. it will be good for u. in Manley books