203.197.129.17 Comments You must record the dough p. H, specific gravity, finished product p. H, cookie spread and height and set standards for the same. Then try to partially and gradually replace ammonia with soda and a late acting food acid like sodium acid pyrophospate etc. Try with small trial production till you get it right.
Ammonia is alkaline and hence raises the dough p.
H comes down. Best of luck to you. Rajan - Madras.