Sourdoughs

TEHRA and IREKS wheat and rye sourdoughs are intended for manufacturers of bakery products and allow for developing a wide range of high quality finished goods that meet the growing demands of consumers. The sourdoughs are in powder and liquid form, with or without addition of malt.  They are produced with selected lactic acid bacteria and continuous fermentation of three-phase method. With the addition of sourdoughs the final product receives even, dense crumb texture, its crumbing is reduced and gets a pleasant aroma and slightly sour taste.