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Sapore Fidelio

A San Francisco type wheat sourdough in liquid form

Fidelio is a liquid wheat sourdough fermented by San Francisco sourdough bacteria and designed to improve the taste and flavour of wheat breads, Danish, brioche, San Francisco breads.

  • A ready to use sourdough
  • Improves the crumb elasticity to high gluten flour
  • At high dosage results in a unique blistered reddish coloured and crusty crust typical of the San Francisco Sourdough
  • In a rich butter recipe, improved buttery notes at low dosage
Details
Description: Sapore Fidelio Bag in Box 10Kg EU
  • Packaging: KG 10.0 KG
  • Shelf life: 273 Days
  • Palletisation: 720.0
Product code: 62b4fc29-c567-3170-a92d-e58230020e7d
Customer advantages
  • Easy to use
  • Versatile
  • Time saving
Consumer advantages
  • Authentic tasting breads

The origin of San Francisco sourdough goes back to the Californian gold Rush of 1849. Some of the french immigrants who came seeking their fortune started to make bread.

With their long experience working with sourdoughs in France, but under the influence of local airborne micro organisms, they made a sponge dough whic became the San Francisco Sourdough bread.

It is a white bread characterized by a  pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfraciscensis

Ingredients

Water, fermented wheat flour

Nutritional value
Total Fat: 0.8 g
Of WHICH Saturated Fat: 0.2 g
Of WHICH Monounsaturated Fat: 0.1 g
Added salt: 0 mg
Total carbohydrates: 16 g
Of WHICH Dietary Fibre: 1.4 g
Of WHICH Total sugars: 0.5 g
Protein: 3.9 g

Discover Applications

Loaf bread Local Bread Baguette Crusty Roll

Discover Solutions

Improve nutritional value Improve taste Improve texture & shelf life Create products with claims Reduce process cost

Recipes in which you can use this product

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Center For Bread Flavour

Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.

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