Because no preservative works at pH = 6. We tried potassium sorbate but its doesn't work at this pH.
NEED HELP
Dear Pn Le,
Excuse my ignorance, but as caramel/toffee contain large amounts of sugars, and high sugar concentrations act as preservatives why would one need to add an additional preservative.
Kind regards,
Ade Kujore
>
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