Natural
Clean-Label
Functional
Harnessing the power of traditional fermentation with modern biotechnology.
Fermented Wheat Flour offers a reliable, natural solution to food preservation.
Designed to meet the rising demand for clean-label ingredients, it supports manufacturers in reducing synthetic additives while improving product safety, stability, and consumer appeal.
What is Fermented Wheat Flour ?
The Natural Food Preservative
Fermented wheat flour is a natural preservative ingredient produced by fermenting wheat flour with selected lactic acid bacteria. This process generates organic acids, bioactive peptides, and antimicrobial compounds that inhibit spoilage organisms and pathogenic bacteria. Used as a clean-label alternative to synthetic preservatives, it also contributes to improved texture, shelf life, and flavor in bakery and other cereal-based applications.
Why Fermented Wheat Flour?
Natural Shelf-Life Extension
Inhibits molds, yeasts, and bacteria naturally.
Clean-Label Compliance
Recognized as a consumer-friendly, label-friendly ingredient.
Improves Dough Structure & Flavour
Enhances fermentation, texture, and taste.
Compatible with Organic & Artisan Products
Suitable for organic, sourdough, and premium baked goods.
Non-GMO, Vegan, and Allergen-Free
Fermentation-based, free of chemical additives.
How is Fermented Wheat Flour Made?
Controlled Lactic Fermentation
Wheat flour is fermented using selected strains of lactic acid bacteria under controlled temperature and humidity. This microbial activity leads to the production of natural organic acids (lactic, acetic), peptides, and mild antifungal compounds that enhance product safety.
Gentle Drying & Milling
Once fermentation reaches its target activity level, the mixture is dried and milled into a stable powdered ingredient. This form ensures easy blending into dough or premixes without altering processing flow or flavor profiles.
How to Use Fermented Wheat Flour?
Direct Addition into Dough
Fermented wheat flour is typically added directly to the dry mix or dough at levels between 2–5%, depending on the product and desired shelf-life enhancement.
Part of a Sourdough System
It can also be used to boost sourdough formulations, reinforcing both natural preservation and flavour development.
Multi-Hurdle Preservation Strategy
Works synergistically with enzymes, vinegar, or thermal treatments in a hurdle approach to natural preservation.
Custom Blends for Targeted Needs
Can be tailored or blended with other natural antimicrobials to meet specific microbial or shelf-life challenges in bakery formulations.
Perfect for ...
Clean-Label Breads & Buns
Sourdough & Artisan
Bakery Products
Gluten-Free or Vegan
Baked Goods
Snack Foods & Cereal Bars
Organic and Natural
Product Lines
Naturally Extend Freshness. Reinforce Clean-Label Formulations.
Add Fermented Wheat Flour to Your Next Clean-Label Innovation!
Join the growing movement of food brands embracing natural fermentation technologies to meet clean-label expectations without sacrificing shelf life or product integrity. Fermented Wheat Flour helps you respond to modern consumer demands for fewer additives, more transparency, and better-tasting bakery goods.