But which color is 2.6? 
I tried my hand at Imeruli Khachapuri today.
I got a bit worried about whether the dough on the edges had cooked through on the griddle (because they were little and cooked quite fast) so I put them in the oven for a few minutes to finish.
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Turns out the recipes dont require testing ph; most citrus seems to use 1/2 tsp of the citric acid solution.
Here’s another source using citric acid
I think this describes percentages by weight
“You just bring cream, sugar (15% of the cream weight), and any flavorings up to 85 C, stir in the citric acid (0.7% of the cream weight)”
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Rava Sheera / Semolina “pudding”
This is one of a family of flour / grain based Indian sweets called Sheera that is made the exact same way — roast the grain / flour in ghee till it blooms / lightly toasts (but doesn’t brown — low heat, patience required), then add milk or water and sugar or jaggery, plus scant sweet spices and nuts — usually only cardamom and saffron in the spice group and most often slivered / shaved almonds for nuts but sometimes a mix including pistachios and cashews, and cook on very low heat until all the liquid is absorbed, the grain / flour fluffs up, and the ghee starts to be visible again.
Today’s version: fine rava (actually italian semolina lol), milk, sugar, cardamom, saffron, almonds, and pistachios.
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