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Dear @LidlGB, what is the ‘fermented wheat flour’ you add to products? Is it a sourdough starter culture that makes the dough rise; flour cultured using specific bacteria to generate propionic acid, which you add as a 'clean label solution' to extend shelf life; or something else? We've asked numerous times but received no response from you. Thanks, the Real Bread Campaign. -- We asked this question of the UK's 10 largest supermarket chains and six other large, factory loaf brands. You can read
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Dear @LidlGB, what is the ‘fermented wheat flour’ you add to products? Is it a sourdough starter culture that makes the dough rise; flour cultured using specific bacteria to generate propionic acid, which you add as a 'clean label solution' to extend shelf life; or something else? We've asked numerous times but received no response from you. Thanks, the Real Bread Campaign. -- We asked this question of the UK's 10 largest supermarket chains and six other large, factory loaf brands. You can read
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What is ‘fermented wheat flour’? Please read on… To make leavened bread, flour is fermented (usually by baker’s yeast or a live sourdough starter culture) to make the dough rise. But is that what ‘fermented wheat flour’ listed on a product label is and does? If flour and water is fermented using specific bacteria to generate propionic acid, which is then separated from its growth medium, food labelling law considers the result to be an additive, which must be listed by name and / or the code E28
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