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

Sapore Adelia

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

Puravita AG Mixed Grain

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

Sapore Fidelio

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

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.

Softgrain Multigrain CL

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

S500 Green A+

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

S500 Ultra

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

Softgrain Rye CL

A clean label ready-to-use presoaked blend of rye grains cooked with sourdough.