Bagel

Imported to the U.S.A. from Vienna. A bagel is a dense and chewy bread product with a browned and sometimes crisp exterior in the shape of a ring. Legend has it that a Jewish baker in Vienna invented bagels in 1683. It was a bread created in the form of a stirrup for King Johan Sobieski of Poland - a particularly renowned horseman - as a token of gratitude for saving the city from Turkish invaders. Over time, the shape evolved into a circle with a hole in the centre. Bagels were particularly popular in Jewish communities all over Europe, and so it moved with them when they immigrated to America in the early 20th century.

Puratos ingredients to create Bagel

Sapore Fidelio

A deactivated liquid wheat sourdough with strong acidic flavor notes for typical San Francisco sourdough breads.

Softgrain Multigrain CL

A clean label presoaked blend of grains and seeds (rye, wheat oat, teff, millet) and flax seeds enrobed with sourdough.

Softgrain Sweet 5 Grain CL

A clean label presoaked blend of grains and seeds (oat, sunflower seeds, millet, flax seeds, wheat) enrobed with sourdough, sugar and honey.

Intens Fresh 2-40

A new generation of freshness enzymes recommended for smaller bread applications such as buns and rolls

Softgrain Sprouted Grain CL

A clean label presoaked blend of sprouted grains (wheat, rye, triticale) enrobed with sourdough.

Softgrain Amber Grain CL

A clean label presoaked blend of grains and seeds (oat, sunflower seeds, millet, flax seeds, wheat) enrobed with sourdough, brown sugar and molasses.

Sapore Adelia

A liquid, living wheat sourdough with origins from France. Specially fermented to deliver a fill bodies lactic profile with creamy notes.

S500 Green A+

A clean label all-purpose improver; providing dough tolerance and volume for all types of bread applications.