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 the Rye Sourdough Procedure Bread Fermentation Bio

The specially cultured micro-organisms guarantee a durable week sourdough which allows to exchange up to the half of the grain materials with hygienically-correct bread from the day before. In this way it is possible to save labour and raw material costs.

Strict preparation rules for the IsernHäger bread fermentation StartGut® ensure for each new sourdough a consistently high quality degree. Even less qualified persons can cope with this product without any problems.

The bread fermentation provides a very distinctive bread taste with rounded acids.

Out of the two-stage bread fermentation it is possible at any times and within a little period of time to manufacture a third stage, the Faster Guiding System. This even does not need any plants and makes thus very flexible.

For more Information please contact Mr. Stadtländer.

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