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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.
BBI Cake Preservative
Available in 1kg, 5kg
An effective rope and mould inhibitor for yeast raised doughs. Use at the rate of 0.15% to 0.25% on flour weight.
Call to enquire for Instant Yeast
Potassium Sorbate Granules
Available in: 1kg, 25kg
Go down 14, Narnarayan Warehouse, Community Road, Syokimau, Kenya
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