Schapfen
Bio RoggenVollkornSauer
 

Article-No. 100534 | IMPROVER FOR BREAD

Schapfen Bio RoggenVollkornSauer

A dried, organic three-stage wholemeal rye sourdough with good baking performance, for all types of flour bread containing rye, as well as multigrain and wholemeal bread.

Good reasons for using it

With "Schapfen Bio RoggenVollkornSauerteig" organic wholemeal rye sourdough, you are sure to get the result you want. The dried sourdough is made with organically cultivated wholemeal rye flour. Harmoniously balanced and good baking properties are a premiss for organic quality.

The product
  • guaranteed in organic quality
  • mildly acidic, not one-sided
  • finely coordinated ingredients
  • ffor bread types containing rye flour
Available in following containers:
Small packaging
{props.txt_gebinde_kleinverpackungen}
Bag
{props.txt_gebinde_sackware}
Big Bag
{props.txt_gebinde_bigbag}
Silo truck
{props.txt_gebinde_silozug}
Downloads

Contact person for bakery business
Bakery business national and international

Jürgen Ellerkamp
Sales Manager Business Unit Bakery

+49 731 96746 - 61
j.ellerkamp@schapfenmuehle.de