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Our Sourdough-Based Acidifier is a liquid multi-stage fermented is a liquid dough acidifier made from rye sourdough, designed to provide controlled acidity and improve the structure, texture, and shelf life of bread. Its primary use is in breads containing rye, simulating the effects of traditional sourdough without the need for long fermentation times.
✔ Acidity level: 200.✔ Technical baking reasons: Improved baking performance of rye flour by lowering the pH value (Regulated enzyme activity, Improved water absorption, Dough easing).
✔ Improved crumb structure, crumb elasticity and fresh-keeping.✔ Stable bread quality.
✔ Long freshkeeping.
Common Uses:
- Rye, mixed, rustic, and traditional European breads.
- Industrial processes and bakeries requiring standardization.
- Accelerated production without compromising flavor or quality.
Key Benefits:
✅ Technical: Standardization, better handling of rye doughs, extended shelf life.
✅ Organoleptic: Balanced flavor, natural aromatic notes, improved crust and color.
✅ Practical: Time-saving, lower risk of contamination, greater flexibility.
✅ For the consumer: Better digestibility, longer shelf life, and improved texture.
Standard Packaging: 12 kg PE canister.
Product Reference: BAS Light.
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Sourdough-Based Acidifier
This product may contain traces of egg, gluten, nuts and dairy as it is processed and stored in a facility that processes these allergens.
