INNOVATION - TECHNOLOGY - SERVICE FOR MILLERS AND BAKERS WORLDWIDE |
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 Spring W6 Dehydrated sourdough |
Spring W6. A wheat dried sour dough. Spring W6 is a free flowing, powder product obtained by multi-stage fermentation and, successive, drying of wheat flour. Technical specifications. Spring W6 is a high acidity product derived from wheat flour only, mainly by homolactic fermentation. Due to this mild conditions of fermentation the flavour profile of Spring W6 is mild, pleasant with no acetic aftertaste. It is a white to cream powder that easily blends in wheat flour. Applications and dosage. Spring W6 increase flavour and taste of any kind of baked product. It is particularly used in white bread production as it has no colouring effects on bread crumb. Typical dosages will be between 1 and 3 % of total flour.
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