Livendo™ bread-making liquid semi-product “Ritesa Dark”
The liquid product based on fermented rye flour, used to make rye-wheat and wheat-rye kinds of bakery goods made under the accelerated technology.
Sourdough acidity – 200 degrees.
- increase in acidity of dough and finished products (in case of making rye-wheat and wheat-rye kinds of products under the accelerated technology);
- improvement of the taste and aroma, color and crumb structure of the products, their appearance.
- Content:rye sourdough; lactic acid E270; acetic acid E260; barley malt.
- Dosage:1-4% to the weight of flour.
- Packaging:plastic canister with capacity of 10 liters.
- Shelf life:18 months.