Dry fermented sourdough

Dry fermented dough doesn`t give acidic bread, but a good quality bread which emphasizes long fresh, pleasant aroma and excellent flavor. Fermented dough are prepared with special natural fermentation of rye flour and wheat flour. Flexible dosing enables the production of bread as desired, including the possibility of adding other types of flour (corn, black, semi-white, rye, etc.).

  1. Dosing 1% - special aromatic taste. Obtain a high quality bread unique taste and long freshness.
  2. Dosing 2,5% - aromatic, slightly acidic flavor. Products are pronounced nutty aroma, expressed fresh, crispy crust and uniform structure.
  3. Dosing 5% - eliminates the problems caused by poor flour. Stabilizes volume, improves the taste, flavor and structure of the product.

Dry fermented dough spend more water in mixing, covers the cost of dosing.

DB - DRYED WHEAT SOURDOUGH

DB - DRYED WHEAT SOURDOUGH

Supplement for wheat bakery products. It gives crispy crust, nice pitting middle with a special aroma and long durability of the products.

DB - DRYED RYE SOURDOUGH

DB - DRYED RYE SOURDOUGH

Supplement for wheat and rye bakery products. It gives crispy crust, nice pitting middle with a specila aroma and long durability of the products.

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.