We have different improvers and dry sour dough flour optimized for either wheat or rye bread.
The improvers for wheat bread give more volume and a better stability, so that the bread can go on frost or cool. The wheat flour improvers give more taste to the bread.
Dry sour dough can be used for traditional Danish rye bread, ensuring the correct acid fermentation. Dry sour dough makes it possible to make all types of rye bread.