Candied Artichokes Stuffed with Foie Bechamel Sauce
The artichoke is one of those ingredients that mark the gastronomic calendar with almost ceremonial precision. Its season, which extends mainly between the months…
Format
1kg
Ascorbic Acid is a naturally occurring compound with acidulant, antioxidant and bread-enhancing properties. Its neutral taste and high solubility in liquids make it a versatile ingredient, especially effective in preventing oxidation in fruits, vegetables and other gastronomic applications.
Apply directly to the desired preparation. Dissolve in liquids according to the specific need of the recipe. Use between 0.05-0.1% as a general antioxidant and up to 3-5% in antioxidant baths for fruits and vegetables.
Ideal for antioxidant fruit baths, fruit syrups, fruit salads, juices and as an improver in bread doughs. It can also be used as an acidulant in recipes where a slight pH adjustment is required, without altering the flavor of the final product.
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