Ascorbic Acid
Ascorbic Acid
Ascorbic acid, also known as vitamin C, is a commonly used additive in baking. It is added to improve dough quality and support gluten development. It also helps breads rise better and contributes to a smoother crumb structure.
Benefits and Uses:
Supports gluten development, resulting in a stronger and more elastic dough.
Increases bread volume, producing a fluffier loaf.
Prevents oxidation, preserving the natural, fresh color of the bread.
Delays staling, keeping bread fresh for longer.
Enhances fermentation by boosting yeast performance.
Ascorbic acid is widely used in the production of bread, cakes, biscuits, and other baked goods to enhance product quality.
| Product Code | Activity | Recommended Dosage (g) (per 100 kg flour) | Packaging |
|---|---|---|---|
| ARMAYA ASC 100 | 99.90% | 1.0 - 10.0 g | 1 x 25 kg box |