Baguettes

The safe bet for a rustic bread & unique baguette, thanks to the combination of devitalized, dehydrated and toasted wheat germ sourdough and Gluten.

A concentrated flavor & technology that is easily incorporated into your flour for an exceptional signature bread. A subtle combination of CRC (1) rye flour, CRC (1) dehydrated rye sourdough, CRC (1) wheat flour, barley malt and improvers.
(1) CRC: Reasoned controlled cultivation

The concentrate for an exceptional gustatory signature.

The must have for unique rustic breads

Extra-concentrated improver - Safety, performance and tolerance of your production

Improvers facilitate the work of the dough and its functional characteristics,
improving their behavior during the various stages of you processes production.

Extra-concentrated improver - Safety, performance and tolerance of your production

Improvers facilitate the work of the dough and its functional characteristics,
improving their behavior during the various stages of you processes production.

The perfect match between taste and technology. Contains dehydrated wheat germ sourdough and a Clean Label technology concentrate to enable you to make artisanal honeycomb bread in record time.

The perfect match between taste and technology. Contains dehydrated organic spelled sourdough and a Clean Label technology concentrate to enable you to make artisanal honeycombed bread in record time.

The perfect match between taste and technology. Contains dehydrated germ sourdough and a Clean Label technology concentrate to enable you to make artisanal honeycomb bread in record time.

The perfect match between taste and technology. Contains dehydrated wheat sourdough and a Clean Label technology concentrate to enable you to make artisanal honeycomb bread in record time.

The perfect match between taste and technology. Contains ORGANIC buckwheat dehydrated sourdough and a Clean Label technology concentrate to allow you to make artisan-grade honeycombed bread in record time.

Devitalized liquid sourdough elaborated from wheat flour. 222