Sapore Othello is a rye-based sourdough in powder form.
- Ready-to-use sourdough
- Provides a rich malted and toasted flavour
- Can be used in a wide range of baked goods
Fermented RYE flour
Usage rate / recipe
Application : Wheat breads, Pizza - 1,5-2% on flour - Advantages : Malty and toasted flavour
Application : Rye bread - 4 - 6% on flour - Advantages : Straight dough process
For production of food belonging to category 7.1 as defined by European Commission Guidance document describing the food
categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives - Version 5 - June 2017.
Application / Method
SAPORE OTHELLO is produced under controlled conditions and using a culture of selected sourdough micro-organisms.
The fermented product is dried in such a way as to develop caramelization and Maillard reactions during the process. As a
consequence, the flavour of the end product is richer: malty, toasted sourdough flavours.
Depending on the level of addition, SAPORE OTHELLO can perform various functions which range from slight flavour "lifting" in white
or whole grain loaves up to full-flavour, no-time rye bread production.
At 0,5 - 1 % on flour weight, a flavour rounding will be obtained without a detectable sourdough-type profile.
At 1,5 - 2 % addition, the acidity and flavour become perceptible whilst not dominating the overall taste.
Typical applications are Ciabatta, old fashioned baguettes, pizza, multi cereal breads, dark breads…
A further application is to compensate the loss of flavour in parbaked and frozen goods.
From 4 % up (on the rye flour), SAPORE OTHELLO can be used to produce rye breads with a straight dough process.
