WeizenMild

Schapfen WeizenMild

For a savoury mixed bread or wheat mixed bread with the acids of a sourdough.

Good reasons for using it

Proven dough-acidifying agent for all wheat-rich mixed bread types made in single-stage (direct) or multi-stage (indirect) rising. The baking agent improves flour swelling, increases final proofing stability and so promotes good yeast activity when baking. Appealing bread volume and a mildly aromatic taste are a matter of course. Sufficient protection against bread spoilage and good baking characteristics are the quality standards.

The product

• for all bread types with a wheat content
• excellent baking characteristics
• sufficient protection against bread spoilage when the full amount is added

The processing

• suitable for any method of dough preparation
• good dough and final proofing stability

The pastry

• appealing bread volume
• uniform crumb porosity
• aromatic bread taste

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