A durum wheat sour-based dough acidifier ideal for producing goods with better crust color, volume, crumb elasticity, slicing stability and shelf life.
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
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.
