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Products Our products Baking Properties Pore Structure

Pore structure

Stable crumb, better cut resistance, consistent cellstructure

Breadfermentation

Breadfermentation

A new version of an old method

Ryesour

Ryesour

The centerpiece for juicy-aromatic rye breads

Speltsour

Speltsour

The only true thing - from organic spelt

Wheatsour firm

Wheatsour firm

For the special taste

Wheatsour fruit

Wheatsour fruit

For the mild, fruity note

Wheatsour mild

Wheatsour mild

For fast acidification and good gas drive

Wheatsour soft

Wheatsour soft

For the special taste

Member of Bretèche Groupe
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ProductsDIOLabTrade ShowsWebinarsNewsContacts WorldwideServiceDownload
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