Sapore Tosca Sourdough

A powder durum wheat sourdough ingredient

Sapore Tosca is a creamy durum wheat sourdough which makes a delightful crumb with slightly toasted notes and rich creaminess only sourdough can bring. Inactive and in ready to add to your recipe in powder form, Sapore Tosca guarantees great creamy taste at low dosage, making it the perfect choice to add your signature in white breads and Italian classics like focaccia and ciabatta.

  • Perfect for adding slightly toasted notes and a rich creaminess to your breads
  • Easy to use in powder form and ready to add to your recipe
  • Great for adding to Italian Classics like focaccia and ciabatta

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Ready to use
  • Low doseage on white breads
  • Time saving

Consumer advantages

  • Creamy flavour

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Ingredients

Fermented rye flour, salt

Nutritional value

Total Fat: 1.7 g

Of WHICH Saturated Fat: 0.4 g

Of WHICH Polyunsaturated Fat: 1 g

Of WHICH Monounsaturated Fat: 0.3 g

Added salt: 400 mg

Total carbohydrates: 57.9 g

Of WHICH Starch: 57.9 g

Of WHICH Dietary Fiber: 15 g

Of WHICH Total sugars: 0.8 g

Protein: 10.7 g

A powder durum wheat sourdough ingredient

Sapore Tosca is a creamy durum wheat sourdough which makes a delightful crumb with slightly toasted notes and rich creaminess only sourdough can bring. Inactive and in ready to add to your recipe in powder form, Sapore Tosca guarantees great creamy taste at low dosage, making it the perfect choice to add your signature in white breads and Italian classics like focaccia and ciabatta.

  • Perfect for adding slightly toasted notes and a rich creaminess to your breads
  • Easy to use in powder form and ready to add to your recipe
  • Great for adding to Italian Classics like focaccia and ciabatta

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Ready to use
  • Low doseage on white breads
  • Time saving

Consumer advantages

  • Creamy flavour

View full description

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