Active bakery component based on sourdough. It is characterized by a typical Mediterranean taste profile, and ideal to create authentic artisan breads.
- Patented enzyme technology
- Enhances both taste and texture of end product
Active bakery component based on sourdough. It is characterized by a typical Mediterranean taste profile, and ideal to create authentic artisan breads.
O-tentic is a unique active bakery component that gives you the creative freedom to make breads with authentic taste and texture. Inspired by the southern-Italian sourdough that has durum wheat flour at its heart, O-tentic Durum is perfect for creating crusty Mediterranean-style breads that taste aromatic and nutty, as well as creamy. By adding only flour, salt, and water to O-tentic active components, you can make bread that has its own unique natural taste and structure. Easy to use and based on natural ingredients, O-tentic lets you produce bread that is highly reminiscent of artisan tradition: tasty, fresh and extremely high-quality.
Active bakery component based on sourdough. It is characterized by a typical fermentation taste profile, and ideal to create authentic artisan breads.
O-tentic Tutto Pugliese is made exclusively from the fine hard wheat semolina grown and cultivated in the Apulia region of Southern Italy. Taking inspiration from the Altamura breads of this region, O-tentic Tutto Pugliese is a unique combination of certified flour and sourdough that is remarkably easy to use - just add water!
A liquid, living wheat sourdough with origins from France. Specially fermented to deliver a fill bodies lactic profile with creamy notes.
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.
