Available in: 1kg, 25kg
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
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.
Go down 14, Narnarayan Warehouse, Community Road, Syokimau, Kenya
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