Rigoletto is a highly concentrated sponge in powder form. It is designed for white tin breads, buns and toast breads
The use of sponge and dough process goes back to the early 1900's. this process is the most traditional method of producing bread and rolls in North America and the UK.
Fermented wheat flour
|
Total Fat:
2
g |
|
|
|
Of WHICH Saturated Fat:
<0.5
g |
|
|
|
Of WHICH Polyunsaturated Fat:
1.2
g |
|
|
|
Of WHICH Monounsaturated Fat:
<0.5
g |
|
|
|
Added salt:
0
mg |
|
|
|
Total carbohydrates:
70.3
g |
|
|
|
Of WHICH Starch:
69.4
g |
|
|
|
Of WHICH Dietary Fibre:
3.8
g |
|
|
|
Of WHICH Total sugars:
1.0
g |
|
|
|
Protein:
12.2
g |
|
Fermented sprouted rye kernels infused with liquid rye sourdough. Contains whole rye kernels.
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.
