Boerol Concentrate

Acidifying agent for the production of classic bread with a proportion of rye flours without the need to use a vital sourdough. It replaces the acids that are formed in the classic technology of developing rye sourdough.

Benefits:

• improves the baking properties of rye flour
• it is the most economical way to acidify bread
• it also allows for very simple acidification of even a small rye proportion in baked goods
• provides the bread with acidifying substances that otherwise only form during the classic technology of developing sourdough
• significantly shortens the production of bread