Vitamin C Powder

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