Ascorbic Acid 250g
Ascorbic acid (vitamin c)
Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid can be used as a food additive to enhance product quality and stability. When added to foodstuffs during processing or before packing colour, aroma and the nutrient content will be retained. The addition of Ascobic acid in bread baking is important, it increases the dough-strength and prevents the collapse of the dough during the fermentation and baking steps.
Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid can be used as a food additive to enhance product quality and stability. When added to foodstuffs during processing or before packing colour, aroma and the nutrient content will be retained. The addition of Ascobic acid in bread baking is important, it increases the dough-strength and prevents the collapse of the dough during the fermentation and baking steps.
RRP:
NZ$ 16.99
Price:
NZ$ 12.99
sp-Ascorbic
Information
Recipe for Ascorbic acid
📜 Signature Recipe
Ingredients (32 oz solution):
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1/2 tsp ascorbic acid powder (pure vitamin C)
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1 cup cold water
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1 tsp honey (optional, for adhesion)
Key Steps:
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Dissolve ascorbic acid in water (shake/stir vigorously)
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Transfer to spray bottle
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Mist cut fruits/veggies (lasts 3x longer un-browned)
Pro Tip:
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For extra protection, add 1/4 tsp citric acid
🧪 Why Ascorbic Acid Reigns:
| Application | How It Works | vs. Lemon Juice |
|---|---|---|
| Canning | Prevents discoloration | Less pH control |
| Baking | Strengthens gluten | Adds unwanted acidity |
| Sourdough | Boosts yeast activity | Can weaken dough |
Best Uses:
🍎 Apples | 🥑 Avocados | 🥔 Potatoes | 🍄 Mushrooms
🥇 Other Top Ascorbic Acid Recipes:
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Homemade Electrolyte Drink (1/4 tsp + honey + sea salt)
-
Bread Dough Enhancer (1/8 tsp per cup of flour)
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Fermentation Booster (speeds up sauerkraut)
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