A 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.
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
An aromatic blend of whole wheat sour with whole grains, bananas, apples, honey, pumpkin seeds and sesame seeds providing a full, moist flavor and excellent nutritional benefits.
Semolina flour and other select ingredients provide a delectable golden color, chewy texture, authentic flavor and lasting freshness make this a true Italian specialty.
Freezemaster is designed to give all yeast doughs a long freezer life of 12 – 16 weeks. Freezemaster assures a fine crumb structure, good volume and an extended shelf life of baked products.
