Seeds and grains soaked and boiled in sourdough for a very versatile product and can be used in many types of bread. A blend of wheat, spelt, rye, flaxseeds and sunflower seeds soaked into a sourdough, resulting in to a ready-to- use blend of tender tasty grains.
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Contact usLocated 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.