A clean label presoaked blend of grains and seeds (oat, sunflower seeds, millet, flax seeds, wheat) enrobed with sourdough, sugar and honey.
- Ready to use
- Soaked in natural fermentation flavors
A clean label presoaked blend of grains and seeds (oat, sunflower seeds, millet, flax seeds, wheat) enrobed with sourdough, sugar and honey.
For consumers, healthy bread is wholegrain bread, but there are significant challenges to making good wholegrain bread: balancing grains and seeds, avoiding the fast drying of crumbs, avoiding hard grains, and ensuring there are no off flavors. Luckily, Softgrain has overcome all these challenges with a patented process that infuses the grains straight into sourdough. The result is a superior taste, prolonged freshness, as well as improved nutritional and health features.
A liquid, living wheat sourdough with origins from France. Specially fermented to deliver a fill bodies lactic profile with creamy notes.
A deactivated liquid wheat sourdough with strong acidic flavor notes for typical San Francisco sourdough breads.
A clean label presoaked blend of grains and seeds (rye, wheat oat, teff, millet) and flax seeds enrobed with sourdough.
A clean label ready-to-use presoaked blend of rye grains cooked with sourdough.
Providing our customers with access to the very latest industry equipment, expertise and training, as well as in-depth research into international trends.
Located in St. Vith, Belgium, the Center For Bread Flavor gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavors. It is also home to our famous Sourdough Library.
