Fermdor W Germ is a wheat-based and rye flour-based sourdough powder, used at 2-6% on flour weight.
Giving a typical roasted, malty and pleasant greenish flavour, with a unique golden-brown crumb.
Acidity TTA 90-110 / pH value 3.4-4.
(formerly Fermdor Germ)
Browse the Fermdor range.
Cool and dry conditions
360 days
Powder
Bagel, Baguette, Biscuit, Brioche, Cake, Choux, Ciabatta, Cookies, Cracker, Croissant, Crumpet, Crusty Bread, Crusty Roll, Danish, Doughnut, Flat Bread, Hamburger Bun, Hot Cross Bun, Ice Cream, Meat, Muffin, Naan, Occasion Bread, Pancake, Panettone, Pasta, Pie, Pizza, Rye Bread, Sausage Roll, Savoury Good, Scone, Soft Roll, Sourdough, Tin Bread, Wholemeal
2-6% on flour weight depending on product application.
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2-6% on flour weight depending on product application.
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