starter culture "Dacre Sauer" [Backaldrin]
(dry 41.1
Recommendation: можно использовать
Composition: Starter culture (partially fried rye flour, water, initial starter culture based on pure cultures of lactic acid bacteria), acidity regulator (acetic acid)
Application area: Complex food additive for improving the quality of dough in the production of bakery products.
Functional properties/benefits: Increasing acidity to improve the quality of breads using rye flour.
It is necessary for the production of rye, rye-wheat, wheat-rye bakery products in the absence of the opportunity to have their own starter cultures and qualifications of employees to work with them.
Technological recommendations: 5% by weight of rye flour
Shelf life, storage and transportation conditions: 36 months