Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Rye, Sourdough, Spelt, Wheat
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- SUGRANO® – THE BASIS FOR NATURALLY GOOD BREAD
Our SUGRANO® product line consists of more than 30 types of naturally fermented and gently dried sourdough powders. In this way, you can manufacture an impressive range of products, from well-loved classics to the latest popular biscuit trends and organic breads.
All SUGRANO® products are 100% natural with an unmistakable aroma. True to tradition, we use flour, water and sourdough starter cultures.
The secret of diverse taste profiles and bread consistency lies in Dr. Suwelack’s starter cultures, some of which are its own creation, and in a fermentation process that is adapted individually for each sourdough.
SUGRANO® sourdough powder is fermented in a special process developed by Dr. Suwelack, which is based on the traditional 3-step process for making sourdough by hand. This fermentation process, which is based on over 100 years of experience, yields excellent sourdough powders that provide the ideal basis for the finest natural bread specialities.
- Advantages
- Completely natural
- Clean label
- Unmistakable sourdough aroma
- Wide, innovative range from classic to organic
- Long shelf life
- Cost-efficient
- Allows production process planning to be optimized
- Fast, simple processing
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Use for traditional baking by hand and in industrial bakeries
- Premixes
- Baking agents
- Milling industry
- Home baking
Properties
Regulatory & Compliance