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Ascorbic Acid

Ascorbic Acid is widely used as a bread improver by adding it directly to dough’s at the mixing stage or through composite improvers or flour treatment.

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Ascorbic Acid

Ascorbic Acid is widely used as a bread improver by adding it directly to dough’s at the mixing stage or through composite improvers or flour treatment, particularly in the mechanical development processes of bread making such as the Chorylwood bread process and no-time dough’s. it is generally used at a rate of 75ppm on flour weights.

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Weight

1kg, 25kg, 5kg