Български
TEHRA, IREKS ... and the BREAD
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DRY LACTIC-ACIDIC SOURDOUGH

Sourdough in powder form

 

Sourdough for the improvement of the rheological properties of flours for rye and rye-wheat bread. Designed to increase the acidity of the dough and thus to increase the shelf life of the finished products. It gives a flavor and slightly sour taste to the final product.

 

Packaging: 10 kg paper bag

 

 

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