Cain Food Industries Inc. offers several products that can help bakers eliminate azodicarbonamide from all types of grain-based foods. The company suggests 0.25-.50% of TRU CL as a replacement for 20-45 parts per million (ppm) of ADA and 0.125% of OxiBake CL to replace 10-20 ppm of ADA. It recommends bakers use one tablet of N’Hance per hundredweight (CWT) of flour for less than 10 ppm of ADA.