Natural Dried Durum Wheat Sourdough Starter
It increases stability and leavening, acting on gluten through lactic acid to stabilize the gluten network. It improves taste and aroma. It makes the finished product more stable and provides a softer texture even when cold.
Selection No. 8
Ideal for preparing rustic bread, crackers, breadsticks, focaccia, and pizza. Contains wheat flour, rye, sunflower seeds, sesame, black and yellow flaxseeds, barley flour, and malt.
Whole Wheat
Suitable for all direct and indirect doughs requiring excellent elasticity and high water absorption. Also recommended for controlled leavening doughs (refrigerated). Ideal for diverse applications: pastry, pizza, and bread making. Obtained from grinding the whole grain, it contains a higher amount of nutrients and promotes better digestion.