It is a white bread characterized by a pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfranciscensis
The origin of San Francisco sourdough goes back to the Californian gold Rush of 1849. Some of the french immigrants who came seeking their fortune started to make bread.With their long experience working with sourdoughs in France, but under the influence of local airborne micro organisms, they made a sponge dough which became the San Francisco Sourdough bread.It is a white bread characterized by a pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfranciscensis
Active bakery component based on sourdough to create bread with a typical Mediterranean flavour. Designed for all types of crusty breads, it gives the breads woody, milky notes & special crunchy crust of authentic breads.
Concentrated powered bakery aroma to enhance overall bread taste and ordour. A nature identical crust flavour specially developed for improvement of all wheat bread types as well as pizzas and snacks.
A mild rye sourdough in powder form. It is designed for Rolls, Kaisers, French breads, Italian-style bread and generates a typical French flavour profile.
Rigoletto is a highly concentrated sponge in powder form. It is designed for white thin breads, buns and toast bread.
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The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
