February 25, 2023 - 6:05pm
Identifying Ingredient P.P.M.
Hey all!
I just found an old restaurant’s recipe binder at a thrift store, and I found a recipe for Ciabatta. One of the ingredients is labeled P.P.M. Any idea what it could be?
I’ve researched a lot on this site and others but can only find references to “parts per million” for additives. If it’s any help, the P.P.M. has a bakers percentage of about 2%.
thanks!
Share
So we can see what's been including and deduce what seems to be missing which may be the P.P.M. referenced.
The only reference to P.P.M. I can find is Parts Per Million but that wouldn't explain the 2%.
Great point. I’ll post a picture on Monday, I left it at work.
the recipe does include all the basics: flour, salt, water, yeast, levain, and even malt.
https://cooking.stackexchange.com/questions/96226/how-to-apply-ascorbic-acid-ppm-in-bread-baking.
https://www.thefreshloaf.com/node/7416/ascorbic-acid
P.P.M. is a term used when using ascorbic acid. It could very well be that earlier on in the recipe binder it explains how to measure it out in a liquid suspension and the 2% in the recipe is how much of that suspension to use.
…and the only ingredients in mine anywhere near 2% are
Salt 2.5%
Yeast 1.3%
Olive oil 3%
Making a solution in water and then using 2%, in relation to the flour, in the dough.