Overview
Dried sourdough powder from rye, naturally leavened sourdough bacteria. Enriches the bread with a rich rounded taste.
APPLICATIONS
- For all types of bakery products in which a high acidity is desired
- All types of rye bread
PRODUCT PROPORTIES
- The distinct acid profile creates a tangy mouthfeel
- Characterful, fruity and malty taste
- Aromatic crust and rustic crumb colour
- Improves the shelf-life
- Enhances the elasticity and the cut resistance of the crumb
