Crusca e germe di grano fermentati per prodotti da forno.
Fermented Bran and Wheat Germ Cream for bakery products
Fermented products were born in ancient times from the need to better preserve food and develop textures and flavors different from the starting food.
Fermentation also has the characteristic of making it richer in enzymes, vitamins, antioxidants, lactic acid and live cultures.
- Improves the workability and elasticity of the dough;
- Improve the taste of the finished product;
- Improve product conservation;
- Increases the concentration of soluble fiber.
Soft wheat bran, Soft wheat germ, Lactic acid, Water.
Ideal for any type of processing with short and long leavening doughs.
METHOD OF USE:
It is advisable to add 50/100 g for each kg of flour.
Storage in a cool place, after opening the product should be stored in refrigerator in the original container and consumed within 10days.
Pack 2.2kg and 10kg by request.
|Product Name||Fermented Bran and Wheat Germ Cream for bakery products|
|Ingredients||Soft wheat bran, Soft wheat germ, Lactic acid, Water|
|Average nutritional values per 100g||Energy kcal/kJ 96/396|
Fat g 1,96
—of which saturates g 0,15
Carbohydrat g 12,56
—of which sugars g 2,39
Fibre g 2,9
Proteie g 6,75
Salt g 0
|OGM||Free of OGM|
|Shelf-life||Storage in a cool place, after opening the product should be stored in refrigerator in the original container and consumed within 10days.|