Abel & Schafer produces innovative bread ingredients, mixes, improvers, and more, featuring modern trends and traditional favorites. Browse our product list below to find just what you’re looking for.
| Item | Item # | Description | Pack Size (lbs.) | Kosher | Special Features |
|---|---|---|---|---|---|
| Arrosto Durum | 61385.01 | Arrosto Durum consists of new durum sourdough strains, which results in mild, aromatic wheat sponge dough with good leavening characteristics. Great for replacing traditional wheat sours and levains. Perfect for artisan breads of any kind. The typical quantity to be used is 4%, based on flour weight. | 50 | Ⓤ | |
| Arrosto Durum | 61385.03 | Arrosto Durum consists of new durum sourdough strains, which results in mild, aromatic wheat sponge dough with good leavening characteristics. Great for replacing traditional wheat sours and levains. Perfect for artisan breads of any kind. The typical quantity to be used is 4%, based on flour weight. | 25 | Ⓤ | |
| Arrosto Origin | 61397.01 | Based on natural fermentation, Arrosto Origin is the start of exceptional breads full of taste, flavor and texture, with a long fermentation process. A rich and creamy flavor combined with a soft and dense crumb and crispy crust inspired by the French sourdough tradition in the sun-drenched Provencal region of Southern France. It features a complex flavor with nice, mild acidity and fruity notes. | 50 | Ⓤ | |
| Arrosto Origin | 61397.03 | Based on natural fermentation, Arrosto Origin is the start of exceptional breads full of taste, flavor and texture, with a long fermentation process. A rich and creamy flavor combined with a soft and dense crumb and crispy crust inspired by the French sourdough tradition in the sun-drenched Provencal region of Southern France. It features a complex flavor with nice, mild acidity and fruity notes. | 25 | Ⓤ | |
| Arrosto Durum | 61385.22 | Arrosto Durum consists of new durum sourdough strains, which results in mild, aromatic wheat sponge dough with good leavening characteristics. Great for replacing traditional wheat sours and levains. Perfect for artisan breads of any kind. The typical quantity to be used is 4%, based on flour weight. | 10x2.2 | Ⓤ | |
| Good Nature Rye Sour 100 | 61045.01 | Natural Rye Sour 100 is an all-natural rye sour made using the traditional 3-stage process before being dehydrated. This process has the benefits of better crust color, improved volume, better crumb elasticity, longer shelf life and enhanced flavor in baked products. | 50 | Ⓤ | Clean(er) Label |
| Good Nature Sour Concentrate | 61057.03 | Natural Sour Concentrate is a blend of natural sours and acids with a strong, well-rounded flavor. | 25 | Ⓤ | Clean(er) Label |
| Granaroma Yeast | 60328.01 | Particularly mild fermented wheat sponge dough for the direct processing of wheat baked goods as well for the application in ready mixes, concentrates and baking improvers. | 55.1 | Ⓤ | |
| Heidelberg Rye Roegelli Bread Mix | 61040.01 | Heidelberg Rye “Rogelli” is a blend of specialty flours, malts and naturally fermented rye sours which yields an authentic taste of Bavaria. | 50 | Ⓤ | |
| Komplet Durum Intense | 37705.01 | Komplet Durum Intense is a durum wheat sour-based dough acidifier. Natural fermentation makes it ideal for producing goods providing better crust color, volume, crumb elasticity, slicing stability and shelf life. | 55.1 | Ⓤ | |
| Komplet Good Nature Masa Madre Ferment | 37656.14 | Masa Madre Ferment is based on a wild yeast fermentation of wheat flour. Therefore, selective propagation of yeasts occurring naturally on wheat flour are used to obtain a sponge dough which is gently dried to preserve the natural yeast´s viability. Masa Madre Ferment provides an artisan baking approach combined with modern production processes for consistency in every batch. It yields intense deep flavors and longer shelf life due to better water retention, and allows for baking without the addition of industrial yeast. | 4x2.5 | Ⓤ | Clean(er) Label |
| Komplet Good Nature Wheat Sour100/542 | 37668.01 | A sour that increases flavor, elasticity, ease of slicing, water absorption and extends shelf life in all yeast-raised products. | 55.1 | Ⓤ | Clean(er) Label |
| Komplet Granaroma Rustic | 37712.01 | A mildly acidic dried rye culture for adding subtle aroma and flavor in all breads made with the direct method. | 55.1 | Ⓤ | |
| Komplet Sour W/O Fumaric Acid | 37315.01 | Komplet Sour 5% is a blend of natural sours and acids with a strong, well-rounded flavor. | 55.1 | Ⓤ | |
| Multi Grain Sour | 60417.01 | Multi Grain Sour is a blend of natural sours and acids with a strong, well-rounded flavor. | 50 | Ⓤ | |
| Subi F 200 We Aromatic | 60270.12 | Liquid Wheat Sour 200 is an all-natural liquid sour that increases flavor, elasticity, sliceability, water absorption and shelf life in all yeast-raised products. | 33.06 | Ⓤ | |
| Wheat Sour Wg 750 | 37167.01 | A whole meal dry sourdough from a culture of whole meal wheat flour which provides enhanced volume, crumb elasticity, slicing stability and a rich crust color. | 55.1 | Ⓤ |
