Innovation



Sourdough

“Live” bread, which made with sourdough, has been the most popular trend in baking all over the world for several years. It is not surprising. Natural sourdough enrich our organism with necessary organic acids, vitamins, minerals, enzymes, and fiber. And this bread looks just great! The team of the GMTH Innovation Center has developed a line of breads using exclusively natural ingredients based on liquid and dry rye and wheat sourdough cultures. We can offer everything you need to create your “living” masterpieces!

Usage:

  • rye grain bread
  • whole grain rye bread
  • rye-wheat bread
  • wheat bread
  • baguette
  • ciabatta
  • toast bread
  • bakery
  • leafy yeast products
  • biscuits

Advantages:

  • only natural ingredients
  • shortens processes
  • increases the acidity of dough and finished products
  • allows you to adjust the structure of the porosity of the crumb
  • increases the elasticity of the crumb
  • prevents crumbling of the pulp
  • prolongs the shelf life of products
  • prevents microbiological deterioration of finished products
  • improves the taste and aroma properties of products
  • can be used for products under shock freezing technology

GMTH raw materials range was used for the products in the video:

Sourdough:

  • dry dark wheat W5200
  • rye dry R5200
  • rye Liquid sour 200

Flour improvers by TM Optima:

  • “Rye”
  • “Baguette”
  • “Sdoba”
  • “Universal”

Dry mixes by TM Optima:

  • “Buckwheat mix”
  • “Graham”
  • “11 Grains”
  • “Durum Attivo”

Dry mixes for decorating by TM Optima:

  • “Season blend”
  • “Sidmix Carrot”

 

  • coriander seeds
  • flax seeds
  • sunflower seeds
  • raisins
  • starch syrup
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