Ingredients supplier Puratos UK has unveiled a ready-to-use sourdough made with Wildfarmed’s regenerative flour.

Part of its Sapore range of living and inactive sourdoughs, Sapore Sally is a living sourdough that has been designed to help large bakeries diversify their portfolios with locally produced, sustainably sourced sourdough products, the supplier said.

It is described as having a ‘creamy, slightly tangy taste’ and can be used to naturally enhance the flavour of a standard bread, or, when combined with a sourdough starter, adapt the flavour of a sourdough loaf.

“As part of our commitment to continuous innovation and responsible sourcing, we’re developing our successful Sapore range to cater to the evolving needs and values of conscious consumers – sustainability, naturalness and health,” said Philippa Knight, marketing director at Puratos UK.

She pointed to Puratos’ Taste Tomorrow research, which found that 68% of UK consumers seek out food that has been produced sustainably while 58% want to be informed about where their food comes from. “With Sapore Sally, we deliver on this hunger for knowledge and thirst for transparency, offering natural, locally- and sustainably-produced ingredients,” Knight added.

As well as working with Wildfarmed in the UK, Puratos is also developing products made with regeneratively farmed flour in Belgium, Italy, and Australia.

Wildfarmed works with over 100 farmers across the UK and France who embrace regenerative approaches to improve farm biodiversity and soil condition. All Wildfarmed crops are grown without the use of pesticides, and growers, who all are independently audited, must adhere to a robust set of the Wildfarmed Regenerative Standards.

Rachel Stonehouse, Wildfarmed’s NPD Manager, added: “The launch of Sapore Sally with Puratos provides bakers with a further way to incorporate Wildfarmed regenerative flour into their recipes, contributing towards our mission of ensuring landscapes across the UK become full of life once again. Plus, by adding Wildfarmed flour to a product as part of this alive, slow fermented sourdough, it allows the complex and unique flavours and aromas of Wildfarmed flour to really shine through – resulting in products that taste better and are better for you and the planet.”

To get more information like above , stay tuned at baking exhibition in Bakery China.

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.It is the first choice trade fair to enter China's bakery market.

The 26th Bakery China will be held on May 21-24,2024 at National Exhibition and Convention Center (NECC), Shanghai, covering 320,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

(source:British Baker)