Liquid sourdough

Sourdough are produced by fermentation of grain flour with special kinds of Lactobacillus and yeast. These processes formed the volatile aromas that give balanced flavors of baked goods. These products are naturally preserved by the addition of salt and vinegar, without heating and without adding preservatives. Liquid sourdough are used in the production of wheat, rye and mixed grain bread.

Bakery products stand out for freshness, structure middle, crunchy crust, typical aroma and taste.

Dosages are flexible depending on the requirements:

  1. LOW DOSAGE - improves the taste and freshness
  2. MEDIUM DOSAGE - improves the flavor, taste and structure
  3. LARGE DOSES - brand new, first-class product
DB - LIQUID WHEAT SOURDOUGH

DB - LIQUID WHEAT SOURDOUGH

Supplement for ray and other bakery products.Products stand out for freshness, the structure of the middle, crispy crust and typical aroma.

DB - LIQUID RYE SOURDOUGH

DB - LIQUID RYE SOURDOUGH

Supplement for ray and other bakery products.Products stand out for freshness, the structure of the middle, crispy crust and typical aroma.

Stukturni fondovi
OP Konkurentnost i kohezija
Europska unija

Projekt je sufinancirala Europska unija iz Europski fond za regionalni razvoj. Sadržaj publikacije/emitiranog materijala isključiva je odgovornost društva Data-Bak d.o.o.