Slow Milling Ferment'tic can be used to replace baking agents such as chemical emulsifiers. The gently fermented wheatgerm flour has been developed to make baked goods with a full, aromatic taste and the typical Mediterranean appearance of coarse pores and large irregular holes in the crumb.
Using straight dough bulk fermentation, results that normally require a preferment and a long proofing time of up to 24 hours can be achieved in three hours.
The product is geared to support the baking of elastic and fluffy doughs with high-proofing stability, resulting in high-loaf volumes and prolonged shelf-life.
The use of straight dough bulk fermentation simplifies the baking process and enables manufacturers to offer baked goods of standardised quality.
The short manufacturing process means over-production can be avoided as output can be planned more flexibly. The dough does not have to be chilled, which eliminates the need for cooling plant capacities, thus enabling energy cost savings to be made.
Contact: Kampffmeyer