Szafi Fitt aszkorbinsav (c-vitamin) 500 g

Ascorbic acid, which can be used for food purposes, is none other than the well-known vitamin C. Due to its antioxidant properties, it helps prevent vegetables and fruits from browning, and also improves the baking properties of pasta. With its help, we can make dough with a lighter, more stretchy texture and less crumbly after baking.

Ascorbic acid is nothing but vitamin C, a water-soluble vitamin that has many important functions in our body:
- Vitamin C contributes to normal collagen formation and through this to maintaining the normal condition and functioning of blood vessels, maintaining the condition and functioning of bones and cartilage, maintaining the normal condition of teeth and gums, and maintaining the normal condition and functioning of the skin
- Vitamin C contributes to normal energy-producing metabolic processes.
- Vitamin C contributes to the normal functioning of the nervous system.
- Vitamin C contributes to the maintenance of normal psychological function.
- Vitamin C contributes to the normal functioning of the immune system.
- Vitamin C contributes to the protection of cells against oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases the absorption of iron.
Vitamin C can be taken into our body with raw vegetables (peppers, tomatoes, potatoes, cauliflower, etc.), fruits (citrus fruits, berries, etc.) and dietary supplements. Pay attention to a balanced and varied diet!
Szafi Reform ascorbic acid can be used in many ways in our kitchen:
Szafi Reform ascorbic acid helps prevent browning on the surface of fruits and vegetables as a result of oxidation processes.
When baking breads and baked goods, adding a teaspoon of Szafi Reform ascorbic acid to the dough results in a dough with a better consistency and easier to stretch, which crumbles less after baking.
If baking soda is used for baking, it is important that it can react with some kind of acidic substance, such as ascorbic acid. In this case, carbon dioxide is released, and the resulting air bubbles raise the dough. In this way, we can make delicious cakes and breads with an extremely light texture.
Its acidifying effect can be used during canning and when preparing various syrups and drinks. In this way, we can make very delicious drinks and jams with a cooling taste.
We recommend its use even for flours - such as sunflower gut flour - which can become discolored during cooking due to their oxidation.