Ascorbic acid is vitamin C in its working clothes: a fine white powder that pastry and bakery kitchens use to keep fruit bright and doughs strong.

This 1kg pack comes from Sosa, the Spanish specialist in technical ingredients for professional pastry, gelato and modern cuisine.

It is sharp and clean on its own, but used in tiny doses it simply stops cut fruit and fruit purées browning and gives bread doughs a little more strength and stretch.

Add a pinch to fruit purées and sorbet bases before freezing, or to dough for longer fermentations. Dose by weight, following the pastry chef's recipe or the pack guidance.