Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Starters

Starters

Starters


4 RESULTS

  • Madreplus

    Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during refreshments. The right balance between malted wheat flour and dry wheat sourdough, combined with ingredients that improve its structure, make this product suitable for any kind of bread.

     
  • Madreplus Attiva

    Mix for natural fermentation that can be used for direct doughs or added in small quantities in starter doughs; it gives products a golden colour, crispy crust, intense aroma, special taste and fragrance resulting from lactic fermentation. No yeast needs to be added. Suitable for all types of bread.

     
  • MadreBrown

    Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during re-freshments. The right balance between toasted wheat malt and dried whole grain wheat sourdough starter, combined with ingredients that improve its structure, make this product suitable for any kind of bread. Ideal for dough made with whole grain wheat flours, or to give a brown colour to dough for bread and pizza.

     
  • Madreplus Ice

    A blend created for processes that include refrigeration. Thanks to the emulsifying effect of soy lecithin, it is suitable for bread making processes that include the use of dough retarders or chill blasters for freezing products. It guarantees extended freshness of the finished product.

     



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