May 10, 2008 - 1:36pm
Scaling ppm?
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?
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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%