Innovation

High-quality and active baking dry mix based on dry wheat sourdough, made with fermentation of pure lactic cultures bacteria and yeast. It provides wheat bread with a unique taste and a rich aroma and helps create crispy, rustic products.

Advantages:

• allows to expand the range of products;
• promotes the formation of a fragrant crispy crust;
• allows to obtain the necessary crumb structure of products depending on the technological process;
• without using yeast in the recipe;
• optimizes technological processes during long dough preparation;
• increases the volume of finished products;
• prolongs the shelf life of products.

Dosage:

1-4% of flour mass. Dry mix is added with flour in the process of kneading the dough. The dosage depends on the baking type of flour and the type of products/

Usage:

• wheat bread
• wheat-rye bread
• baguette
• baguette
• panini
• ciabatta
• sandwich buns