REPCO® Ascorbic Acid 25-Flour maturing agent

Ascorbic Acid 25 may be used as a replacement for potassium bromate in dough systems where air is available during mixing.

  • 25% ascorbic acid

The addition of one (1) gram of Ascorbic Acid 25 to 100 pounds of flour will add 5.5 ppm ascorbic acid. Recommended levels for long fermentation methods: 25-50 ppm. Recommended levels for short fermentation methods: 50-100 ppm.