Fermented wheat flour is a natural-mold inhibitor. It provides mold-free shelf life in a natural way. It is an E-Free and clean-label solution.
Fermented wheat flours are obtained from several fermentation steps. The process is able to obtain a concentration of organic acids, active also in the preservation of bakery products. The organic acids act as naturally obtained agents helping the preservation and the extension of the bread mold-free shelf life.
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- Has no E-number.
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- Declared as 'fermented wheat flour' in the label declaration.
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- Does not change the color or the finished appearance of the baked bread.
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- Less odor in packaged breads when compared to chemical counterparts.
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- Has diluted versions for different applications.
