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Ritesa

Ritesa

Universal bread sourdough for rye and mixed bread, ensuring high quality baking

It gives the bread excellent organoleptic properties, characteristic of the natural fermentation of the dough.

Ritesa is produced on the basis of natural rye sourdough. Thanks to the selection of the best ingredients and selected homo- and heterofermentative lactic acid bacterial cultures, we obtain an optimal acidification process in the dough and the finished product.

package

Paste bucket 30 kg, Ritesa Liquid canister 11 kg

Expiration date

366 days in unopened, original packaging. Store in a cool, dry place below 25°C.

Dosage

3% of the flour, depending on the expected intensity of the sensory profile

Benefits:

➔ for rye and mixed bread,

➔ ensuring high quality baking

➔ It gives the bread excellent organoleptic characteristics, typical of the natural fermentation of the dough.

➔ Sourdough produced on the basis of natural rye sourdough

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