Hello Mark @independant-consultant
Thank you so much for your wonderful support. Your advice have been very helpful to me. must confess that you’re a genius. I appreciate you.
Please can I use ascorbic acid as an improver and citric acid as a preservative together in a commercial white pan bread recipe. If this is possible, what percentage of both do you suggest.
I am using ascorbic acid already as improver and preservative, but this make the bread only last for 4 or 5 days only. My clients want me to increase the shelflife to at least ten days minimum. Please Advice. Once again, thank you so much.
Looking forward to reading from you soon 😀