Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.
Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others.
More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain. Sapore helps you to renovate and allows you to differentiate your existing range of baked goods.
"At Puratos, we believe that the future of bread lies in its past"
Traditional sourdough based on lactic acid bacteria and yeasts, Sapore Alcina lends volume, cereal notes, and slight acidity to your bread. It also allows for mixing with any other Sapores product.
In the long tradition of Italian Panettone bread, Sapore Madre gives a typical fibrillous crumb texture, as well as increased softness and moistness, to soft and rich-baked items. It can be combined with any other product in the Sapore range.
Originally baked in North America and England, Sapore Rigoletto recreates this sponge and dough process to create the ultimate fresh bread experience.
Harking back to traditional French sourdough, Sapore Traviata offers a cream-coloured crumb, improved crumb elasticity and slice-ability, and promotes the development of rich and complex fruity flavours.