Functional in all yeast-baked applications and processes.
Using a proprietary strain of Lactobacillus, wheat flours are fermented for high acidity to create strong sourdough flavor.
Create products with customized flavors by combining with different substrates.
Easy to Use
No changes are needed to your formula. Just pour it directly into the flour before mixing.
- Rolls & Buns
- Quickbread, Cookies, Cake
- Crusty Bread
- Multigrain Bread
- Pan Bread
- Sweet Bread
- Whole Wheat
- Hispanic Products
Recommended for a variety of baked goods, including breads, rolls, baguettes, and baked goods where sourdough flavors are desired. Add directly to the flour at 0.5-2.% of the total flour weight.
- 15 kg bag in box
- 45 cases/pallet
- Shelf life of unopened packages is 18 months from production date
- Store in cool, dry conditions in original packaging or in a clean, covered container
- Do not leave opened bags exposed