Rye Predough
Bread Fermentation (Weekly Sourdough)
Wheat Sour
The AromaStück®
StartGut® Rye Sourdough Bio
StartGut® Bread Fermentation Bio
StartGut® Spelt Sourdough Bio
StartGut® Wheat Sourdough Bio
StartGut® AromaStück® Bio
StartGut® Specifications

StartGut® for AromaStück® Bio

Further Issues
Proceeding AromaStück®


Jens Stadtländer
Highly-efficient components in the StartGut® for the IsernHaeger Bio-AromaStück® transform flour, grains and seeds in a predough that gives your pastries significantly more taste and freshness.

Within a couple of hours, the AromaStück® will be produced in a temperature-controlled plant and means a chance for you to significantly differ from any competitors due to individual pastries.

For more Information please contact Mr. Stadtländer.

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