FermFresh® Urgetreide: original flavour from the power of fermentation
FermFresh® Urgetreide brings emmer and einkorn in fermented form directly into modern bakeries - for flavoursome breads, improved dough processing and natural enjoyment in clean label format. The ideal basis for creative recipes with added value.
It's the inner values that count. Emmer and einkorn undoubtedly have plenty of them.
The two forerunners of our modern-day bread wheat are characterised by their naturalness, their diverse nutrient content and an exceptionally strong flavour. Values that we appreciate more and more in modern times. It is therefore no wonder that the two ancient grains emmer and einkorn are so popular with consumers. They give modern bread recipes not only a strong flavour experience, but also a good feeling. And that's what matters today.
For UNIFERM FermFresh® Urgetreide (ancient grains), whole einkorn and emmer grains are gently fermented and refined with our own spelt sourdough. The fresh product can be used straight from the bucket. The basic ingredient for creative breads and small baked goods can be used in a variety of ways. Simply refine your home recipes or existing recipes with UNIFERM FermFresh® Urgetreide.
Main applications:
Breads, small baked goods and snacks
Recommended addition: variable, 10 to 40 % on flour
Benefits at a glance
High proportion of ancient grains (32 %) - increases the added value of baked goods in line with current consumer trends
Distinctive flavour - the gentle fermentation process brings the slightly nutty ancient flavour of einkorn and the more spicy note of emmer to life in baked goods
Clean label - fermented ingredients for enjoyment and freshness
High-quality ancient grain product - the optimum combination of maturing time and temperature gives emmer and einkorn a high-quality finish
Improved dough properties - fermentation optimises the gluten properties of emmer and einkorn, This enables efficient dough processing and preparation.
Bake better with fermented ancient grains
The protein-rich ancient grains have sufficient natural gluten. However, baking them is challenging. It takes knowledge and experience to optimise the dough. Fermentation has a positive effect on the special gluten properties of einkorn and emmer and makes it easier to rationalise dough processing in modern bakeries.
FermFresh® Urgetreide contains gently fermented emmer and einkorn grains and fresh, in-house UNIFERM spelt sourdough. During the fermentation process, which lasts several days, the gluten is given plenty of time to mature, significantly improving its baking properties.
More information on: FermFresh® Produkte - UNIFERM
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Hall 14 | Stand C 31
