Fermdor W Plus is a wheat-based sourdough powder, used at 1-5% on flour weight.
For a fruity fermented taste and a rustic aroma. Also enhances the shelf life and the elasticity of the crumb.
Acidity TTA 190-200 pH value 3.1-3.7.
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
1-5% on flour weight depending on product application. Higher dosage possible, but it will have an effect on the volume.
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1-5% on flour weight depending on product application. Higher dosage possible, but it will have an effect on the volume.
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