BakeShure® Sours
Sourdough type bread using Balchem’s proprietary microencapsulation technology. We help manufacturers easily create new sourdough formulas using our ‘drop-in’ technology, with no added processing time for sour flavor development
Eliminate negative effects of raw acids
Maintains yeast activity, reduces dough stickiness for improved handling, improves yield, and reduces dusting and odor issues in the plant
Customizable flavor profile
Adjustable acid sources and levels to deliver desired flavor characteristics and intensities
Increase product variety without added time
Elimination of extended fermentation step traditionally used to achieve sourdough flavor