Versatile application for wheat to coarse grain bread, improves taste and aroma, extend fresh keeping, no enzyme activity, excellent slicing properties and 200 acids. Just add 1-3%
Suitable for: all kinds of light or dark rye bread e.g. Berlin bread, Kommis bread, Vintschgauer flat bread, wholegrain rye bread, San Francisco sourdough bread, Franconian bread, hunter‘s bread and more.Usage :1-3%
Dough acidifying agent for the production of loaves containing rye
Contains amongst others: Pregelatinized wheat Flour and acid.
Suitable For: all kinds of light or dark rye bread e.g. Berlin bread, Kommis bread, Vintschgauer flat bread, wholegrain rye bread, San Francisco sourdough bread, Franconian bread, hunter‘s bread and more.
