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.
- - Has no E-number.
- - Declared as 'fermented wheat flour' in the label declaration.
- - Does not change the color or the finished appearance of the baked bread.
- - Less odor in packaged breads when compared to chemical counterparts.
- - Has diluted versions for different applications.