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Sours

ARROSTO DURUM 10 x 1 kg
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.
DURUM INTENSE (25 KG /BG)
37705.01
A durum wheat sour-based dough acidifier ideal for producing goods with better crust color, volume, crumb elasticity, slicing stability and shelf life.
GOOD NATURE RYE SOUR 100 50 LB
61045.01
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.
GOOD NATURE SOUR CONCENTRATE 25 LB
61057.03
A blend of naturally fermented wheat sour dough and acids with a strong, well-rounded flavor.
GOOD NATURE WHEAT SOUR 100 55.1 LB
37668.01
An all-natural sour that increases flavor, elasticity, ease of slicing, water absorption and shelf life in all yeast raised products.
GRANAROMA YEAST 55 LB
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
Komplet Rye Sour R 5200
37732.02
Komplet Rye Sour R 5200 is a rye sour-based dough acidifier. Fermentation makes it ideal for producing goods providing better crust color, volume, crumb elasticity, slicing stability and shelf life. The typical quantity to be used is between 5 – 6 %, calculated on rye flour. Wheat baked goods obtain a particularly pronounced flavor and color when adding 0.5 – 2.0 %.
KOMPLET SOUR DOUGH 50 LB
61075.01
Komplet Sour Dough Base 5% is a blend of natural sours and acids with a strong, well-rounded flavor.
WHOLE GRAIN WHEAT SOUR 750
37167.01
A whole meal dry sour dough from a culture of whole meal wheat flour that provides enhanced volume, crumb elasticity, slicing stability and a rich crust color.