Sapore Traviata

Give a fruity flavor to your baked products with this mild rye sourdough

Sapore Traviata brings the beloved fruitiness sourdough is famous for. It embodies the typical sourdough nuances of grapes, and green apple. The gentle drying process brings additional toasted and malted notes, making it perfect for white, lean bread recipes. In-active and ready to add to your recipe in powder form, Sapore Traviata guarantees great taste at low dosage.

  • Perfect for adding fruity, toasted and malted notes
  • Easy to use in powder form
  • Ready to add to your recipe

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

  • Subtle milky and rye flavoured bread with fruity tones

View full description

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

Give a fruity flavor to your baked products with this mild rye sourdough

Sapore Traviata brings the beloved fruitiness sourdough is famous for. It embodies the typical sourdough nuances of grapes, and green apple. The gentle drying process brings additional toasted and malted notes, making it perfect for white, lean bread recipes. In-active and ready to add to your recipe in powder form, Sapore Traviata guarantees great taste at low dosage.

  • Perfect for adding fruity, toasted and malted notes
  • Easy to use in powder form
  • Ready to add to your recipe

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

  • Subtle milky and rye flavoured bread with fruity tones

View full description

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