Encapsulated Lactic Acid 30%
1 kg (2B5L003)
During natural fermentation, lactic cultures transform sugar into lactic acid. Since bacteria is being cultivated, natural fermentation requires a very precise process control. With artificial fermentation, lactic acid is added directly into the product. The result is the taste of natural fermentation without the constraints of process control. The final product will be semi-cooked.
Encapsulated Lactic Acid 30% is used in a proportion of 10g/kg and can be added to any spice mix to bring the taste of fermentation.