Fermdor® W Germ is a wheat-based and rye flour-based sourdough powder, used at 2-6% on flour weight.
Giving a typical roasted, malty and pleasant greenish flavour, with a unique golden-brown crumb. Fermdor® W Germ enhances the elasticity and the cut resistance of the crumb.
Acidity TTA 100 / pH value 3.7.
Use in all types of artisanal bakery products, delivering an intense flavour and crumb colour.
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Flavour profiles created in collaboration with The Zurich University of Applied Sciences.