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This product will improve the rise, texture, and shelf life of whole grain breads. Natural ingredients include, lecithin, ascorbic acid and ginger. Lecithin improves aeration, improves tenderness, and provides resistance to staling. Ascorbic acid and ginger acts as yeast activators allowing a maximum yeast yield. Use ¼ teaspoon per cup of flour.
Ingredients: soy lecithin, ascorbic acid, tapioca, ginger
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