AROMA-TIC | Active Sourdough

CODE - B12605

Aroma-tic is an active sourdough starter based on sourdough blends and makes an ideal base for preparing fine naturally aromatic sourdough bread specialties....Read More

Natural ingredients
Fast, reliable & simple usage
Enhances the shelf life of the baked goods
Wide range of product possibilities

USAGE : Active sourdough starter to bake naturally aromatic bread specialities

DOSAGE : 4% to 5%

Available Pack Sizes :

10 KG PAPER BAG

10 KG PAPER BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Aroma-tic is an active sourdough starter based on sourdough blends and makes an ideal base for preparing fine naturally aromatic bread specialties. It imparts great taste and texture to your breads. The secret of this perfect taste profile lies in the unique 3-step fermentation process used in making our sourdough.

Benefits of AROMA-TIC | active sourdough starter

Gently dried sourdough
100% natural ingredients
Fast, reliable & simple usage
Enhances the shelf life of the baked goods
Wide range of product possibilities
Unmistakable aroma
Clean label product
Cost efficient production

Naturally acidified dough or sourdough has a long tradition that dates back to more than 5000 years, but for almost 300 years, sourdoughs have been used in enhancing and leavening the bread flavor and texture. In addition to the distinctive aroma and improved shelf life, nutritional and digestive benefits are also connected with the use of sourdough.

Our Aroma-tic sourdoughs are produced by controlled and defined fermentation of flour with water & natural starter strains and subsequent gentle drying. SwissBake® Aroma-tic Sourdough stands for naturalness, convenience, and freshness along with taste and flavour.

Key Ingredients

Dehydrated sourdough, Active Yeast, Vitamin C, Blend of natural enzymes

Recipe

Recipe for AROMATIC French Baguettes

INGREDIENTS	QTY (gm)	QTY (%)
AROMATIC\|Active sourdough-B12605	40 gm	4%
FRENCH STYLE T55	1000 gm	100%
SALT	20 gm	2%
WATER	700 gm	70%

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Method

Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on the slow speed for 4 min and on the fast speed for 4 min to 5 min. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 mins. Scale the dough weight to 300 gm & stretch it into a slightly elongate shape. Intermediate proof for 30 mins, shape it in a proper baguette and again ferment it for 35 mins to 40 mins at 32°C and 85% relative humidity. Bake at 240°C under a falling temperature of 210°C for 25 mins to 30 mins.