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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

Advantages:

  1. Simple handling and dosing – 10 % to rye meal products
  2. stable doughs – ideal for combined processing
  3. long-lasting freshness due to high water retention

Offers:

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)
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UNIFERM FermentSauer 200

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

Advantages:

  1. Simple handling and dosing – 10 % to rye meal products
  2. stable doughs – ideal for combined processing
  3. long-lasting freshness due to high water retention

Offers:

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)

Contact

You’d like to receive additional information about UNIFERM?
For any questions do not hesitate to contact us.

UNIFERM GmbH & Co. KG
post box 1661
59359 Werne

Telephone: 02389 7978-0 E-Mail: info@uniferm.de
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