Fermdor W Classic is a wheat-based sourdough powder, used at 3-8% on flour weight.
A well-balanced flavour and mild taste profile.
The sourdough has a greenish cereal aroma. without acid flavour. The baked bread produces an elastic crumb, without an impact on the crumb colour.
Acidity TTA 40-50 / pH value 3.5-3.9.
Browse the Fermdor range.
(formerly Fermdor WM)
Cool and dry conditions
360 days
Powder
Bagel, Baguette, 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, Speciality Bun, Swiss Roll, Tin Bread, Wholemeal
Fermdor
3-8% on flour weight depending on product application.
Wheat Flour, Wheat Malt Flour
3-8% on flour weight depending on product application.
Wheat Flour, Wheat Malt Flour
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Durum wheat-based sourdough powder, delivering a greenish, milky flavour, with a flowery finish and a shiny, crispy crust.
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Rye-based sourdough powder, which reducing the acid and bitter taste in wholemeal and rye breads (Formerly Fermdor RE).
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Rye-based sourdough powder, delivering mild woody notes, with intense roasty aroma.
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