Venostini
Product number:
6051
- easy processing guarantees time savings
- maximum dough yield and increased water absorption
- optimum fermentation stability
- clean label of the finished product
The oldest variety of "Vinschger Paarlbrot" was first proven to be baked in the 13th century in the Benedictine monastery of Marienberg near Burgeis in South Tyrol. This baking mix is the ideal blend of rye and wheat flour with such typical spices as fennel, caraway and fenugreek for baking the typical bread specialities.
Only add water and yeast. Dosage: 100%.
> easy processing guarantees time savings
> maximum dough yield and increased water absorption
> optimum fermentation stability
> clean label of the finished product
> suitable for direct dough process
Only add water and yeast. Dosage: 100%.
> easy processing guarantees time savings
> maximum dough yield and increased water absorption
> optimum fermentation stability
> clean label of the finished product
> suitable for direct dough process
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