Adjuvant based on sourdough with high technological value. It gives the qualities of artisan bread: flavor, taste and prolonged fragrance over time. It can replace the biga. Suggested dosage: 2-4% of flour.
Soft wheat flour type 0, natural yeast from soft wheat flour, alpha amylase enzymes, flour treatment agent L-ascorbic acid E300.
Sacco 15 Kg
Bancale da 600 Kg
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