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SOUR STUFF, GOOD STUFF

Sourdoughs are as diverse as bread culture itself. In German- speaking countries, rye sourdough is most common. In addition to its main task of easing the dough, it also serves as an acidifier, which is necessary in baking rye bread. With the BAS product family, backaldrin has been offering consistently high quality for strong, aromatic breads for many years.

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backaldrin International
The Kornspitz Company GmbH
Kornspitzstraße 1
A-4481 Asten
T +43 7224 8821 0
info@backaldrin.com
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