Sapore Traviata

Traviata is a mild rye sourdough flavour in powder form. It is designed for rolls, kaisers, French breads, Italian style bread and generates a typical French flavour profile.

  • A ready to use sourdough flavour
  • A higher extensibility of the dough
  • Cream coloured crumb
  • Improves crumb elasticity and sliceability

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • RTU
  • Low doseage on white breads
  • Time saving

Consumer advantages

  • Subtle milky and rye flavoured bread with fruity tones

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Ingredients

Fermented rye flour, salt

Nutritional value

Total Fat: 1.7 g

Of WHICH Saturated Fat: 0.4 g

Of WHICH Polyunsaturated Fat: 1 g

Of WHICH Monounsaturated Fat: 0.3 g

Added salt: 400 mg

Total carbohydrates: 57.9 g

Of WHICH Starch: 57.9 g

Of WHICH Dietary Fiber: 15 g

Of WHICH Total sugars: 0.8 g

Protein: 10.7 g

Traviata is a mild rye sourdough flavour in powder form. It is designed for rolls, kaisers, French breads, Italian style bread and generates a typical French flavour profile.

  • A ready to use sourdough flavour
  • A higher extensibility of the dough
  • Cream coloured crumb
  • Improves crumb elasticity and sliceability

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • RTU
  • Low doseage on white breads
  • Time saving

Consumer advantages

  • Subtle milky and rye flavoured bread with fruity tones

View full description

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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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