Doves Farm Vitamin C

If you make wholemeal bread this is a must have, it helps to make the dough rise and you finished bread will be lighter.

Definitely seems to work for my bread recipe, comes out lovely, soft and light inside. Will continue using it.

I have used this a few times now, in my bread maker and loaves made by hand, each time I found no improvement. I’ve now stopped using it.

I use half a teaspoon of this in every loaf of bread I make, whatever the mixture of flour. The loaves have more airy holes than without it, making a lighter loaf. I use a bread machine for all my loaves of bread.

For the novice or out of practice bread maker, an integral component!

Helps to make sure my Grandchildren get their Vitamin C each day

Like the Sunshine on a Summers Day. Just what I needed.

Dove Farm vitamin C powder makes bread rise just a little more. An economical way to enhance the texture of the loaf .

Excellent product helps to put air into heavy bread flour such as wholemeal and granary loaves. Would recommend it to anyone making bread at home.

Doves Farm Vitamin C was packaged with the environment in mind, easy to use, and our home-made bread made using it rose perfectly.

This certainly raised to the occasion and helped to produce a seeded loaf with a good texture

This is just the thing for Bread/Bun making in my Bread maker machine as it is Gluten free ideal for me I use it with the G/F Flour & Yeast making all Bread making lighter than I've had before, good value as it lasts a good while due to small amount used, better to use in a Bread making machine. will be going in my Basket again.

This product has certainly made a difference to my bread baking.

I use this every time I make a loaf in the bread maker. It always rises and has a light texture. Definitely works.

Have recently started using Doves Farm Vit C in our beadmaker with Lakeland bread flour. It makes such a difference to the rising of the dough and makes a lighter, larger loaf. Excellent.

This is the missing link that I have found for breadmaking. It is a healthy to the mix. NB:Body does not store Vit C so needs replenishing every day.

It's no accident that the commercial bakers all use vitamin C as a 'flour improver'; it works for me too. However I took the time to register here to amplify others' comments - this product comes in a half-full plastic tube which is too flimsy, in my experience, to last until it's empty.

I bought this only because a food writer raved about it. I noticed when hand kneading that the dough was lumpy and broke rather than stretching. When proved and baked loaves didn't rise properly and came out the oven heavy with a rock cake-esque lumpy crust. My white loaves were not white inside either. They were beige instead! I've just made a third loaf, now, with brand new packet yeast, in order to check it wasn't my yeast at fault. Conclusion: it must be the dough 'improver'. Not all experiments are a success! I'll stick to my old method. Maybe it's better in a bread machine?

I find that 1/4 tsp is very effective in giving consistently good results when using 50/50 wholemeal flour and either brown or white flour with 3 tabs seeds but the packet contents last longer than the packet, I had to decant into a clean glass jar when the bottom of the plastic pack disintegrated

This really does help the bread to rise.