Description
CONTAINS GMO
Limited Time – While Supplies Last
Vitamin C, or ascorbic acid, is used as a dough conditioner in bread making to strengthen gluten, improve rise, and enhance crumb texture. It helps the dough to trap fermentation gases, resulting in a lighter and more well-risen bread.
1/4 t = 980 mg Vitamin C
Use for dough enhancer 1/4 tsp for 5 loaves
Ingredients: Ascorbic Acid
Country of Origin: China
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