Toast Bread

At this point in history, leavened bread was a lighter bread that was considered much nicer than flat breads. There was just one problem: left out in the desert heat for long periods of time, it would go hard and became difficult to eat.
The solution? Toast. It’s likely that toast originated as a way to preserve bread rather than as a tasty breakfast item smothered in butter and jam. By scorching slices of bread, they lasted longer as a palatable food.

Puratos ingredients to create Toast Bread

S500 Green A+

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

Softgrain Multigrain CL

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

Sapore Adelia

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

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 Fidelio

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

Puravita AG Mixed Grain

An all natural blend of grains and seeds to be added to all types of bread recipes.

S500 Ultra

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