SAPORE TRAVIATA is produced under controlled conditions and using a culture of selected sourdough
In wheat breads, the usage level is 1-3%. Higher dosage is used in special breads.
The applications could be French baguettes, Italian breads (Ciabatta, Toscan and Pugliese)
- Taste, health and freshness are all improved by the use of fermentation
- 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.
