May 23, 2009 - 5:40am
Sweet Dough
Would like to know what the percentage is using Ascorbic Acid in, say, 20 lbs. flour for Sweet Dough Pastries. We've always made our sweet rolls from scratch but there was always something lacking.
Can anyone advise? Thanks.
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The amount of Ascorbic Acid in a dough as improver should be 0,02% over the total amount of flour. If you are refering to the use of Ascorbic Acid on inverted sugar as sweetener, then the amount is 5% over the total sugar.
I'm sorry, I'm not sure if you are refering to this particular uses.
Thanks so much for your input onthis subject. Very much appreciated.