You never tried finding answers to generic question but expected being spoon fed...😂
Btw i want those that ask question first use their initiative to find answers before asking others to fihd it for you.
The problem with many younger generations is their laziness and utter dependence that they lose focus in using their own intelligence to solve problems.
Food R&D Emeritus reply
postedWhy bother asking a generic question you can easilly find the answer yourself in the web.?
Food R&D Emeritus reply
postedYou never tried finding answers to generic question but expected being spoon fed...😂
Btw i want those that ask question first use their initiative to find answers before asking others to fihd it for you.
The problem with many younger generations is their laziness and utter dependence that they lose focus in using their own intelligence to solve problems.
cemile reply
postedYour opinion doesn't matter, thank you 😁
Food R&D Emeritus reply
postedLOL You claimed out you tried finding it
....as i verified ,recently there is HEAPS of information in google about chocolate pH....😆
Truth hurts huh,, you lazybones..😂
Kevin_Woodman reply
postedHi Cemille,
pH is not something usually measured in chocolate.
The product safety is dependent on the low moisture content and low water activity.
Heres a link
https://pubmed.ncbi.nlm.nih.gov/18710243/
Cheers,
Kevin