A range of mixes containing active and inactive bakery components based on sourdough, for the authentic aroma of natural fermentation and excellent leavening properties.
Active bakery component based on wheat and rye sourdough, a single solution that allows the baker to replace fresh yeast, improvers, and sourdough.
Active bakery component based on durum wheat sourdough, a single solution that allows the baker to replace fresh yeast, improvers, and sourdough.
Active bakery component based on wheat sourdough, a single solution that allows the baker to replace fresh yeast, improvers, sourdough and biga.
Mix based on sourdough with enzymes for prolonged freshness. It is ideal for rustic and traditional breads with an elastic crumb.
Mix based on sourdough that guarantees the volume and aroma of natural fermentation. Ideal also for temperature stressed doughs.
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