Sapore Oracolo

Sapore Oracolo, a rye sourdough, enriches bread with intensely fruity notes to make authentic sourdough bread like tartine and rye bread, perfect for occasion and every-day consumption. With exceptionally strong fruity notes, Oracolo imparts deeper, more complex flavours in sourdough bread. Ready-to-use in your recipe, Oracolo makes sourdough bread with an addition of a small percentage of Bakers Yeast, allowing you to determine your desired fermentation process.

  • Perfect for adding fruity notes to tartine or rye bread
  • Ready to add to your recipe
  • Great for determining your fermentation process

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Versatile product
  • Easy to use
  • Time Saving

Consumer advantages

  • Bread with a mild sourdough and a rich flavour

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Ingredients

water, fermented rye flour, stabiliser: xanthan gum (E415), salt

Nutritional value

Total Fat: 0.7 g

Of WHICH Saturated Fat: 0.1 g

Of WHICH Polyunsaturated Fat: 0.4 g

Of WHICH Monounsaturated Fat: 0.1 g

Added salt: 800 mg

Total carbohydrates: 18.1 g

Of WHICH Dietary Fiber: 3.2 g

Of WHICH Total sugars: 1.1 g

Protein: 3.1 g

Sapore Oracolo, a rye sourdough, enriches bread with intensely fruity notes to make authentic sourdough bread like tartine and rye bread, perfect for occasion and every-day consumption. With exceptionally strong fruity notes, Oracolo imparts deeper, more complex flavours in sourdough bread. Ready-to-use in your recipe, Oracolo makes sourdough bread with an addition of a small percentage of Bakers Yeast, allowing you to determine your desired fermentation process.

  • Perfect for adding fruity notes to tartine or rye bread
  • Ready to add to your recipe
  • Great for determining your fermentation process

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Versatile product
  • Easy to use
  • Time Saving

Consumer advantages

  • Bread with a mild sourdough and a rich flavour

View full description

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Center For Bread Flavour

Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.

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