A mildly acidic Alaskan sourdough, with a beer, raisin, and dried fruit essence, thus
imparting a fruity and yeasty taste. Liquid format. Clean(er) Label.
Rye sourdough (water, fermented rye flour, salt).
Usage rate / recipe:
Wheat Bread 1-2% on Flour
Rye Bread 7-8% on rye or 3-4% on total flour
Application / method:
SAPORE AIDA is produced under controlled conditions with selected micro-organisms.
SAPORE AIDA is stabilized in liquid form, and is characterized by a complete aromatic profile.
SAPORE AIDA can be used to replace partially or totally the sourdough.
In order to avoid any fluctuations in the aromatic profile encountered with an artisan sourdough process.
Located in our Center for Bread Flavour in Sankt-Vith, Belgium, the Sourdough Library gathers a unique collection of sourdoughs from all over the world, each with its own distinct charecteristics.
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.