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.