Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.
Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others.
More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain. Review Sapore Brochure and discover the full product range.
Sapore Tosca is a durum based sourdough, originated from the Puglia region in Italy. This sourdough gives you a mild roasted aroma with rosted, nutty, and slightly creamy taste.
Fermented durum wheat flour
A traditional San Francisco sourdough produced with authentic L. San Franciscensis culture. This assertive sour possesses a sharp acidity with undertones of fruit and flowers. Liquid format.
O-tentic Origin is based on sourdough from the sun-drenched Provencal region of Southern France. It features a complex flavour with a nice, mild acidity and fruity notes. O-tentic - at the start of all your breads.
A typical French sourdough with a subtle nose of rye, nuts and raisins that contribute to the milky and fine acidic flavour. Powder format.
Sapore Rigoletto is a wheat sponge in powder form with a toasted flavor profile.
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.