A concentrate for producing Sourdough Ciabatta in a rational and cost-effective way and at the same time get a tasty, characteristically bread with a full-bodied taste. Can be used with advantage as a base for other breads such as bread, breakfast bread, baguette and Focaccia.
Dry and not above 25°C (max 65% relative humidity)
180 days, 270 days
Powder
Gluten (wheat, barley)
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A concentrate that is perfectly designed for all kinds of sweet wheat dough. It gives good volume while making the ...
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