Description
Dehydrated inactive sourdough powder providing the characteristic sour flavor and aroma of traditional sourdough fermentation without active microorganisms or extended fermentation time requirements.
Tan to light brown free-flowing powder with characteristic sour, slightly tangy aroma. The lactic acid bacteria are inactivated during drying, leaving behind the flavor compounds and organic acids produced during the original fermentation.
We supply food-grade Dry Sourdough Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include mild wheat sourdough powder, robust rye sourdough powder, dark roasted sourdough powder for intense flavor, and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, total titratable acidity, pH, and microbiology.
Introduction
Dry sourdough powder addresses the production limitations of traditional sourdough fermentation, which requires careful starter maintenance, long fermentation times, and consistent environmental conditions difficult to achieve in some commercial operations.
The product is produced by completing a traditional sourdough fermentation, then drying the finished sour to inactivate the microorganisms while preserving the organic acids, peptides, and aromatic compounds that define sourdough flavor.
Inclusion at 2 to 5 percent flour basis delivers recognizable sourdough character in bread that uses conventional baker's yeast for leavening, dramatically simplifying production while delivering meaningful flavor differentiation versus standard bread.
The product is particularly valuable in industrial and quick-service operations where the consistency, shelf-life, and production-rate advantages of conventional yeast leavening are essential but where the flavor differentiation of sourdough is desired.
Where it is used
- Sourdough-flavored bread without extended fermentation time
- Industrial bread applications with sourdough notes
- Sourdough-flavored crackers and snack products
- Pretzel and flatbread applications
- Sourdough-style bagel manufacturing
- Pizza dough seeking sourdough character
- Foodservice quick-service sourdough-style bread
- Frozen dough applications with sourdough flavor
Technical data
| Item | Specification |
|---|---|
| Appearance | Tan to light brown free-flowing powder |
| Moisture | ≤ 8.0% |
| Total titratable acidity | ≥ 20 (as lactic acid) |
| pH (10% suspension) | 3.5 to 4.5 |
| Dosing | 2% to 5% flour basis |
| Live microorganisms | Inactivated |
| Total plate count | ≤ 10,000 cfu/g |
| Salmonella | Negative in 25g |
| Style | Per customer specification |
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