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Ascorbic Acid - 3.4 oz.
- FREE gift with purchase: pie crust mix
- In stock and ready to ship
- Low stock - less than 10 remain!
- Warm weather shipping
- Promotes yeast growth.
- Makes yeast work faster and longer.
- Also prevents browning of vegetables & fruits.
- Ascorbic acid is the scientific name for vitamin C.
What you get
It's what French professionals use to bake French bread. Just add a pinch to your baguette or boule recipe. Comes in a 3.4-ounce jar.
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customer reviews
Use a small amount in our New York style pizza dough. Enhances crispness.
Not a review, but a question: Could I use this in addition to citric acid when baking sourdough, if I want to increase both the sour flavor and the rise?
We wouldn't recommend adding both to your dough. Too much acid will compromise your gluten structure, making it weaker. MaryJane @ KAF
From some reading, I noticed that only encapsulated ascorbic acid is used in baking. Can you please explain what that is and if your product is the same?While some companies choose to encapsulate ascorbic acid we do not encapsulate any of the ascorbic acid we sell individually or in our bread improvers. Happy baking! Amanda@KAF
I LOVE LOVE LOVE THIS PRODUCT.....I've used it for years on fresh produce, but I didn't know you could put in bread dough. I will be doing that very soon. KAF YOU GUYS ROCK!!!
I definitely like what the Ascorbic Acid does for my breads. BUT, please find a source other than China if indeed KAF truly cares about its customers since I don't believe anyone in China does.Thanks for taking the time to share your request with us. As of right now, almost all ascorbic acid in the world is made in China. That doesn't mean quality or safety can be in any way disregarded, though. The U.S. vendor of this product whom we work with is both highly respected and ensures that all good manufacturing processes are followed by the companies whose product they buy. Kindly, Jesse@KAF
I believe the professional French bakers use it because it makes the dough more "tolerant," that is, if it rises too high, it is less likely to fall. Since I started using it - just a pinch per loaf - I've never had any fallen bread. Thanks so much for carrying it.Ascorbic acid increases the elasticity of the dough, tightening the gluten. It's also believed to increase loaf volume slightly and to help the dough from slacking to the side when given a very slow rise. When the flour has ascorbic acid added in the mill, it is typically 1/4 tsp per 100 pounds, so the home baker definitely doesn't need much! Happy baking, Laurie@KAF
Great to condition bread dough.
This is not a review, just asking questions. Regarding of kaf-sub-sursumcorda and Ann from Boston, they ask questions and many other items review has some questions and all their answers from KAF is "Please call customer care team". Why can't you answer their question on here? Why customer have to call customer care team? I'm asking this because I had several exact same questions as on review page but they never answer those questions so I will never know until I call customer care team. It would be very helpful to other bakers if you list your answer here instead of make us call to get the answer. If you don't have an answer, that's fine. Just write it so. Its waste of time and counterproductive to call customer care team for every questions, instead if you list those answers here, it would be very helpful to others who has exact same questions.Thank you for taking the time to share your thoughts with us about this subject. As stated in the responses you refer to, our Product Review area is meant to provide customers with a way to share their experience with the goods we offer. Unfortunately, this tool is frequently misused to instead ask questions, which we've found are often accompanied by a 0 or other low star rating because the customer in question has no actual experience with the product. Though we understand it's unintentional, doing this ultimately drives down the ratings our community looks too for guidance when considering a purchase. We do not manually adjust star ratings unless it is at the specific request of the customer, to maintain their integrity. We offer many ways to ask our friendly team questions, including phone, email, and social media platforms, and we're more than happy to provide answers. We will answer questions here when they're embedded in a legitimate review; otherwise, we ask that customers please contact us via the appropriate methods so that we can assist while also encouraging the correct use of this tool. If we can assist further and answer your questions about this product, please do call us at 1-800-827-6836. Warmly, Jesse@KAF
I am very allergic to peanuts and all tree nuts. There is no nutrition label/info for the 3.4 oz Ascorbic Acid on this web page. Is there any risk of cross contamination with nuts in the facility or on the production line where this is made (and also from their suppliers)?Hello Ann- Please feel free to give our customer care team a call at 800-827-6836, any of our customer care team members will be happy to assist. Happy Baking! -Chris@KAF
I don't see how to edit my previous comment, so I'll write a new one. I commend King Arthur Flour for their prompt and honest response to my question about the origin of their ascorbic acid. Unfortunately, the country of origin is China. If you have no problem with that, this is an excellent product and I'd recommend it. I, however, have serious trust issues with products from China -- particularly products I ingest -- given their disastrous safety record.
Sourcing quality products is always our goal, and thank you for your valuable feedback in regards to the sourcing of the ascorbic acid. Shannon@KAF
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