REPCO® Ascorbic Acid 25-Flour maturing agent
25% ascorbic acid

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

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.