Sourdoughs

Processing advantages

• processing of sourdough without the use of a precursor, but with a typical sourdough aroma
• high reliability due to a continuously constant acidification and compensation of deviating flour qualities
• stable, plastic dough consistency with very good machinability and fermentation stability
• reliable acidification of all types of bread

Quality advantages

• constant bread quality
• balanced bread taste with a typically strong sourdough aroma
• typical sourdough crumb texture

Processing advantages

• all typical sourdough components in a concentrated form
• universal use and intensive aroma
• available at all times without any problem

Quality advantages

• typical wheat bread crumb consistency
• good slicing properties, simple handling/dosaging
• improved freshkeeping with an elastic, soft crumb
• full typical wheat sourdough aroma and flavour of the bread
• mould formation and rope disease are delayed in a natural way

Degree of acidity

100