A deactivated rye sourdough with a complex sour profile to be used in multigrain and rye breads.
Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others. More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain. Sapore helps you to renovate and allows you to differentiate your existing range of baked goods.
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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.