Ferment‘arôme Dinkel-Vollkornsauer is produced by dehydration of wholemeal spelt sourdough and is free of chemical synthetic additives. This product can be used for the preparation of spelt breads and spelt pastries. In addition it can be used for the enhancement of taste and aroma and it ensures a crispy crust and crumb of the breads and pastries.
Other benefits include dry and easy manageable dough, a long fresh-keeping quality and elastic crumb. Ferment‘arôme Dinkel-Vollkornsauer has applications for all spelt breads, in particular wholemeal breads and applications for the rounding off of wheat, rye and wholemeal baking products.
GoodMills Innovation is an experienced partner in the fields of research, development and the production of functional grain-based specialty ingredients. Sophisticated technologies, research and development as well as well-informed and health-conscious consumers are the reasons why food ingredients, as our core market, are subject to constant change. Consumers demand timeliness, transparency and traceability from their daily foods, all of which requires constant adjustment for the food industry.
The demand for an experienced and imaginative partner for high quality raw materials and ingredients based on grain is on the rise and has become a market-defining factor. This demand is one of the core principles of the philosophy GoodMills Innovation lives up to.
The information presented here was acquired by UL from the producer of the product or material or original information provider. However, UL assumes no responsibility or liability for the accuracy of the information contained on this website and strongly encourages that upon final product or material selection information is validated with the manufacturer. This website provides links to other websites owned by third parties. The content of such third party sites is not within our control, and we cannot and will not take responsibility for the information or content.
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