Fermdor® R Plus is a rye-based sourdough powder, used at 1-5% on flour weight.
The distinct acid profile delivers a tangy mouthfeel and makes the crumb more elastic. Fermdor® R Plus delivers a characterful, fruity fermented taste, with an authentic greenish and rustic flavour.
Acidity TTA 230 / pH value 3.3.
Use in all types of artisanal bakery products for which a high acidity is desired, including rye and multigrain breads.
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Flavour profiles created in collaboration with The Zurich University of Applied Sciences.