The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Acorbic acid how to use and how to measure

Peternumnums's picture

Acorbic acid how to use and how to measure

Hey everybody.

Personally I have been struggling thiols and enzymes. 

Both the bane of my bread making existence... 

I came across a study and thought I would share the link because it seems to answer question of how much to use. 

I have a small jewellery scale that measure .000 of a gram and have been calculating my usage this way

(I think its right) (I forget the source but followed the example) 

If memory serves .030 was 30 ppm so .03 x 1 percent of the total amount of flour used in the recipe which is easy to measure with the right scale. I recommend getting one. I spent 50 bucks CAD on mine. 

The article recommends between 50-70 ppm so that is what I am trying next

I'm going with 70 for my next recipe. 


If anyone want to share their knowledge of amylase found in Diastatic Malt powder and how to use it (time temperature if applicable and amounts) I am sure people would find it useful. 

Also feel free to share about thiols and anything else that might affect the end result of a good loaf of bread 🙂

Any literature and recommended reading is also welcome on the science of baking and milling is most welcome. 

All the best 



GaryBishop's picture

What is the link to the article?

alcophile's picture

What would be convenient if there were tablets of AA, say with sodium chloride as a solid diluent. One could then add enough tablets of say 10 mg of AA and 1 g of salt to give 40–70 ppm of AA in the final dough.

I suppose one could grind/mix AA and salt in that proportion for use in the dough. I don't know if it would be stable, but Vit C tablets seem to be.