INNOVATION - TECHNOLOGY - SERVICE FOR MILLERS AND BAKERS WORLDWIDE |
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 Spring R20 Dehydrated sourdough |
Spring R20. Spring R20 is a free flowing, powder product obtained by multi-stage fermentation and, successive, drying of special rye flour, by an exclusive process. Technical specifications. Spring R20 is an extremely high acidity product derived from rye flour, by multi-stage fermentation. It is a golden to brown powder with characteristic flavour and taste. Applications and dosage. Spring R20 increases flavour and taste of any kind of baked product. Its main applications are in rye bread baking, multicereal breads and in various bread premixes. Typical dosages will be between 1 and 3 % of total flour.
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