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Compared with industrial grade ammonium chloride, food grade ammonium chloride has high purity (99.5%-99.8%), extremely low impurity content and low heavy metal ion content.
The food grade ammonium chloride is generally used as a dough conditioner in combination with sodium hydrogencarbonate in an amount of about 25% of sodium hydrogencarbonate or 10 to 20 g/kg of wheat flour. The addition of a mixture of vitamin C and ammonium chloride gives the dough good elasticity, extensibility and machinability, giving the bread a good volume, color, aroma, texture and elasticity. And using this additive is safer than using potassium bromate.