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Sourdoughs

FERTIG SOUR

Product for the enhancement of taste and colour

Processing advantages

  • very good free-flowing property
  • good dissolving behaviour in liquids and doughs
  • no forming of lumps

Quality advantages

  • tender, light amber-coloured crumb colour
  • full, not sharp acid
  • harmonious, malty sweet taste
  • mild, lasting malt aroma

Degree of acidity

80

Quantity of addition: variable  |  25 kg paper bag

LIQUID WHEAT SOUR

Liquid wheat sourdough for the enhancement of flavour

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

Quantity of addition: 1 - 8 %  |  12.5 kg canister

IREKS DRIED WHEAT SOUR

Dried wheat sourdough for the enhancement of flavour

Processing advantages

  • direct dough method possible
  • plastic, dry doughs
  • simple to add

Quality advantages

  • aromatic smell and taste
  • typical wheat bread crumb consistency

Degree of acidity

40

Quantity of addition: 3 - 5 %  |  25 kg paper bag

NATURAL

Concentrated, liquid sourdough

Processing advantages

  • simple to add
  • stockpiling possible

Quality advantages

  • typical sourdough bread taste
  • good freshkeeping of baked goods
  • good crumb elasticity

Degree of acidity

200

Quantity of addition: 1 - 7 %  |  12.5 kg canister

RTU SPELT SOUR

Dried wholemeal spelt sourdough
Quantity of addition: as desired  |  12.5 kg paper bag

RTU WHEAT SOUR

Dried wheat sourdough for the enhancement of taste
Quantity of addition: 3 - 5 %  |  12.5 kg paper bag

RTU RYE SOUR

Dried rye sourdough
Quantity of addition: 2 - 10 %  |  12.5 kg paper bag

RTU RYE MALT SOUR

Dried rye sourdough for the production of malty-aromatic bread
Quantity of addition: 1 - 5 % based on flour  |  12.5 kg paper bag