Scaling ppm? | The Fresh Loaf

I'm trying a recipe from The Taste of Bread which like most of the others, calls for ascorbic acid. (Exhibit 11-9)

In the ingredient columns is printed the percentages, for example:

Salt 200g 2%

Yeast 200g 2%

A. acid 30mgs 30ppm

I've adjusted the other ingredients in the recipe, but how do I adjust the ppms of ascorbic acid?

Hi, Brotnik. Welcome to TFL! Depending on the amount of dough you are making, you want to use between a smidgen and a pinch of ascorbic acid. Certainly, much less than a dash. My package of ascorbic acid from King Arthur Flour says to use 1/8 tsp, but it doesn't give a ratio of ascorbic acid to flour. Anyway, you don't use very much. David

1 PPM is 1/1,000,000 = 0.000001 which would be 0.0001%

30 ppm = 30/1,000,000 = 0.003%