BakeShure® Sours
BakeShure® Sours make it possible to produce specialty sourdough flavored bread by delivering superior sourdough flavor. Balchem proprietary microencapsulation technology allows manufacturers to easily create new sourdough formulas using our ‘drop-in’ technology. Since BakeShure® Sours do not release until the final stages of baking, formulators using this technology see:
- Improved color
- Greater loaf volume
- Better finished product appearance
- Production processes simplified
BakeShure® Advantages
Controls
- Product appearance
- Release of sourdough flavor
- Development cost with ‘drop-in’ formulation
Protects
- Yeast activity
- Integrity of gluten protein
- Dough consistency
Delivers
- Superior finished products
- Consistent product volume
- Classic sourdough flavor profiles at lower cost
BakeShure® Optimizes Loaf Volume
Using BakeShure® Sours at 1.25% (Baker’s Percent) improves finished product loaf
volume and overall product appearance.
High Quality Sourdough & Rye Bread
BakeShure® Sours is more than just an enhancer; it’s a guardian of your bread’s quality. BakeShure® protects the yeast activity, preserves the integrity of gluten protein, and maintains dough consistency throughout the entire baking process. This ensures consistent product volume and classic sourdough flavor profiles, all while reducing development time thanks to its ‘drop-in’ formulation. Discover the difference BakeShure® can make in your bakery and elevate your sourdough and rye bread to new heights of perfection! Contact us and request your free sample today.