Sourdoughs

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

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