Vitamin C (gluten free)

Vitamin C (gluten free) is a pure ascorbic acid additive that improves dough performance in yeast-leavened breads. As a dough conditioner, it strengthens the gluten network, promoting better gas retention and a higher, more even rise. When incorporated into your standard bread recipe, it helps achieve a taller loaf with a lighter crumb and improved sliceability.

Usage and integration: Add 1 teaspoon of Vitamin C to 1 kg of flour, then mix thoroughly with the dry ingredients before proceeding with your usual recipe. This approach integrates seamlessly with common bread formulations and does not require changes to your technique.

• Active ingredient: ascorbic acid (Vitamin C)
• Formulation: gluten-free powder
• Dosage: 1 teaspoon per 1 kg flour
• Compatibility: ideal for yeast-based doughs and common bread recipes
• Benefits: increases dough volume, improves loaf height, promotes a more even rise

Designed for home bakers and professional kitchens alike, this gluten-free additive integrates with typical bread workflows to enhance performance in a range of loaf styles, from everyday sandwich loaves to rustic breads.