Kampffmeyer Food Innovation’s new clean-label ingredient aims to help bakers produce authentic Mediterranean-inspired goods in short time frames.
Slow Milling Ferment’tic is a gently-fermented clean-label wheat germ flour, which can be used instead of agents such as chemical emulsifiers, and can simply be added to flour, water, yeast and salt. It helps to create the trademark features of Mediterranean bakery items, including a naturally-enhanced brown bread taste. It can also reduce the long manufacturing processes and proofing times required for straight dough bulk fermentation, from up to 24 hours to only three hours.
In addition, Slow Milling Ferment’tic’s technological advantages mean it is able to support elastic and fluffy doughs with high proofing stability, helping to produce baked goods with high loaf volumes and prolonged freshness.