Wheat sourdough, rye sourdough, spelt sourdough and buckwheat sourdough: sourdough is making a comeback in baking! After being neglected for decades, this ancient form of cereal fermentation is trending again, for making not only bread but also sweet and savoury dough (Viennese pastries, brioches, pie crust, etc.). Consumers, who are seeking authenticity and naturalness, appreciate the taste of sourdough. This component also helps the bread to retain its freshness for longer. A whole host of advantages that explain the return of sourdough to the bakery!
AIT Ingredients offers a wide range of dehydrated and liquid sourdoughs to both artisan and industrial professionals in the bakery and Viennese pastry sector. This comprehensive range means you can give your products a signature flavour and include the designation “sourdough” on your labels.
What is sourdough?
Sourdough is used in breadmaking as a ferment. It is a dough made from water and wheat, rye or other flours such as buckwheat or spelt. Other ingredients can be added to this mixture to stimulate fermentation, diversify the microbial flora, or impart flavour. Sourdough is added in small quantities to the mixer by the baker, with a little yeast sometimes. It adds the finishing touch to the recipe for most traditional breads, which consists of baking flour, water and salt, at the kneading stage.
Do you want to produce sourdough bread with a soft, smooth crumb and large alveoli? Would you like to offer your customers bread bursting with flavour? AIT Ingredients helps you satisfy consumers who are looking for quality, naturalness and authenticity.
AIT Ingredients, your industrial sourdough producer in France
Industrial sourdough is one of the aromatic solutions offered by AIT Ingredients for milling and industrial baking. Dosed at between 1 and 5% of the weight of the flour used, it enhances the taste of breads, biscuits, brioches, puff pastries and other bakery and pastry products.
Produced at our French site in Colombelles, Calvados, our sourdoughs are derived from natural fermentation. We rigorously select the cereals used in their manufacture to guarantee quality and traceability. Our experts offer sourdoughs in a range of formats to meet the specific needs of artisan and industrial bakeries and patisseries:
- Active liquid sourdough allows the use of the designation “sourdough bread”.
- Organic sourdough meets the expectations of consumers looking for healthy, natural products.
- Dehydrated sourdough is widely used in industry for its ease of use. In powder form, it mixes easily with the other ingredients in the baking recipes. It is also highly valued for its long shelf life.