Fermdor® Smoked is a speciality, wheat-based sourdough powder with added smoke, used at 0.5-5% on flour weight.
Delivering a unique smoke aroma, like fresh out of a wood oven, the sourdough has a well-balanced, rustic taste without acidity.
Acidity TTA 25 / pH value 3.7.
Use in all types of artisanal bakery products, delivering an moreish taste in hamburger buns, sliced bread, baguettes, ciabatta, flatbread and especially wood-fired pizzas, pretzels and even meat marinade.
Browse the Fermdor® range.
Flavour profiles created in collaboration with The Zurich University of Applied Sciences.