Dry fermented dough doesn`t give acidic bread, but a good quality bread which emphasizes long fresh, pleasant aroma and excellent flavor. Fermented dough are prepared with special natural fermentation of rye flour and wheat flour. Flexible dosing enables the production of bread as desired, including the possibility of adding other types of flour (corn, black, semi-white, rye, etc.).
Dry fermented dough spend more water in mixing, covers the cost of dosing.