INNOVATION - TECHNOLOGY - SERVICE FOR MILLERS AND BAKERS WORLDWIDE |
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 Spring R10 Dehydrated sourdough |
Spring R10. Spring R10 is a free flowing powder obtained by multi-stage fermentation and drying of special rye flour by an exclusive process. R10 is a very rich product of medium acidity derived from rye flour. It is a brown powder with characteristic flavour and taste. Spring R10 increases flavour and taste of any kind of baked product. Its main applications are in rye bread baking, multi-cereal breads and in various bread premixes. Typical dosages will be between 1 and 4% on flour. The following table gives an overview of the product:
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