Liquid FermentSauer helps to acidify doughs containing rye flour and to provide a refined flavour to wheat flour doughs
UNIFERM Ferment-Sauer Roggen is the liquid sour product with a proportion of milk and vinegar in optimised balance. The three-stage fermentation process gets the time it needs - and by doing so, we create perfect conditions for ripening. This time allows the dough to develop its perfect flavour profile most naturally - just exactly what you would expect from a sour dough processing without any help.
UNIFERM Ferment-Sauer Roggen is used for acidifying baked goods containing rye flour and for enhancing the flavour of wheat-rich baked goods and bread rolls.
How to use: 10 % to rye meal products
- Simple handling and dosing â 10 % to rye meal products
- stable doughs â ideal for combined processing
- long-lasting freshness due to high water retention
|Art.No.||Content||Packaging material||Palletising||Weight of pallet|
|Art.No.70520||Content600 l, 660 kg||Packaging materialPE-returnable container in iron-barred-box||Palletising1 container/ pallet||Weight of pallet600 l/ 660 kg (netto)|
|Art.No.70540||Content300 l, 330 kg||Packaging materialPE-returnable container in iron-barred-box||Palletising1 container/ pallet||Weight of pallet300 l/ 330 kg (netto)|
|Art.No.71000||Content10 l, 11 kg||Packaging materialBag in box (PE-foil, carton)||Palletising60 cartons
2 layers, each with 24 cartons; one layer with 12 cartons
|Weight of pallet600 l/ 660 kg (netto)|