A durum wheat sour-based dough acidifier ideal for producing goods with better crust color, volume, crumb elasticity, slicing stability and shelf life.
Masa Madre Ferment is based on a wild yeast fermentation of wheat flour. Therefore, selective propagation of yeasts occurring naturally on wheat flour are used to obtain a sponge dough which is gently dried to preserve the natural yeast?s viability. Masa Madre Ferment provides an artisan baking approach combined with modern production processes for consistency in every batch. It yields intense deep flavors and longer shelf life due to better water retention, and allows for baking without the addition of industrial yeast.
A rye sour made using the traditional 3-stage process before being dehydrated. This process has the benefits of better crust color, improved volume, better crumb elasticity, longer shelf life and enhanced flavor.
Particularly mild fermented wheat sponge dough for the direct processing of wheat baked goods as well for the application in ready mixes, concentrates and baking improvers
A whole meal dry sour dough from a culture of whole meal wheat flour that provides enhanced volume, crumb elasticity, slicing stability and a rich crust color.
