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