Fermdor W Plus is a wheat-based sourdough powder, used at 1-5% on flour weight.
The distinct acid profile creates a tangy mouthfeel, delivering a fruity fermented taste and rustic aroma. Also enhances the shelf life and the elasticity of the crumb.
Acidity TTA 195 / pH value 3.4.
Use in all types of artisanal bakery products for which a high acidity is desired, including rustic and multi grain breads and whole grain breads.
Browse the Fermdor range.
Flavour profiles created in collaboration with The Zurich University of Applied Sciences.