Sourdoughs:
For the decisive "plus" in quality!For decades, IREKS has accumulated expertise in all aspects of sourdough. This is evident not only in our service to bakeries, but also in our own sourdough production. 
IREKS sourdoughs are produced in our sourdough plant following the rules of the classic three-stage method. The use of controlled strains of bacteria as well as a rigorous monitoring of the sourdough production prevent unwanted foreign fermentation or misfermentation and result in sourdoughs of high quality. |  | Dried sourdoughs always provide the certainty required in the production of bread and morning goods and ensure the typical character of classic sourdough bread. They give each product the decisive "plus" in quality: - Optimum dough processing
- Aromatic flavour
- Better dough yield
- Improved cutting qualities
- Good freshkeeping qualities
- Golden-brown crust
- Excellent taste
As pure sourdoughs, for example, we offer IREKS-WHEAT SOUR, based on wheat flour, and IREKS-VOLLSAUER, based on rye flour. Apart from this, our own sourdoughs play an important role as a quality and flavour component in many of our improvers and mixes. Please contact us should you be interested in our sourdoughs. Together with our experts, we will find the ideal product you are looking for. |
