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.
The latest addition to our Sapore range, Sapore Leo is the only read-to-use 100% whole wheat sourdough on the market. With its’ balanced sour, fruity and malted notes, Sapore Leo works well with a wide range of baked goods, to elevate taste, texture and aroma. Combine with other Sapore flavours for truly signature flavours for your baked goods. Let your creativity run wild!
Usage: 3% - 30%
Organic whole wheat sourdough (water, fermented organic whole wheat flour, yeast), organic vinegar.
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.