Louis Francois ascorbic acid is used in bread making, canning fruits and even in charcuterie. A rough usage guide is as follows:
- To slow oxidation of fats in charcuterie, and baking - add 0.1 to 0.3% by weight
- To preserve colour and flavour of fruit juice - add 0.1 to 0.3% by weight, most effective used in conjunction with citric acid
- To prevent discolouration of apples in water - 0.5 to 1% by weight
- As a flour improver in bread-making - 0.04 to 0.1% by weight
Use with care, and only as directed in recipes. Please be aware that Louis Francois ascorbic acid can react badly with some nitrites and nitrates, and can be damaging to health when used in large quantities.
This large 1kg tub is ideal for commercial use.
Ingredients: ascorbic acid E300
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