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Ascorbic Acid is more commonly known as Vitamin C

When this substance is added to flour, it helps by "maturing" or "ripening" the flour.

Flour is made from wheat. The wheat is not always "ready" for harvesting over an entire field, so we add Ascorbic Acid to force ripening of the not so mature/ripe wheat.

It is not a dangerous compound to add. It is an all natural agent.

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15y ago

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