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.
Browse the Fermdor range.
Flavour profiles created in collaboration with The Zurich University of Applied Sciences.