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Anna N

Anna N


Typo

7 hours ago, Raamo said:

 

Bread seems like the place it might not matter - other baked goods if the PH is important to obtain a desired effect - it would be more important to get the right kind of cocoa.  

Yup. And I do know that. And there’s no real explanation about why it matters here.  My assumption would be it has more to do with colour than with flavour and/or the pH.  I understand that even the pH becomes irrelevant when there is only a small amount of cocoa being used relative to other ingredients. 

 

Anna N

Anna N

2 minutes ago, Raamo said:

 

Bread seems like the place it might not matter - other baked goods if the PH is important to obtain a desired effect - it would be more important to get the right kind of cocoa.  

Yup. And I do know that. And there’s no real explanation about why it matters here.  My assumption would be it has more to do with colour than with flavour and/or the pH.  I understand that even the pH becomes itrelevant when there is only a small amount of cocoa being used relative to other ingredients. 

 

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