Sourdough and Cereal Ferments
The sourdough market is rapidly expanding as more consumers seek out bread with distinctive taste, texture, and rustic appeal. Yet, for many bakeries, keeping up with demand can be challenging—maintaining sourdough starters requires skill, attention, and resources. With AB Mauri’s fermentation expertise, bakeries of all sizes can easily craft authentic, artisanal breads. Our active and inactive cereal ferments begin with the same trusted natural fermentation process used for generations. The inactive sourdough range offers genuine sourdough flavour and texture, thanks to careful drying or deactivation, delivering a longer ingredient shelf life without sacrificing quality.
Sourdough and Cereal Ferments
Aromaferm® Cereal Ferments
Aromaferm® products deliver consistently stable, high-quality sourdough fermentation ingredients that enhance flavour, aroma, dough development and crumb resilience in all your artisan breads. Produced through controlled natural fermentation using specially selected cereals, sourdough yeasts, and bacteria cultures, the Aromaferm® range offers remarkable versatility. Choose from active liquids, inactive ready-to-use solutions, powders, pastes, and active liquid starter cultures—each allowing bakers to influence key qualities like texture, volume, colour, and taste. This broad portfolio empowers you to innovate with unique flavour and texture combinations, making every sourdough creation truly your own.
Why choose Aromaferm® Cereal Ferments?
- Suitable for a wide range of applications such as; artisanal breads, rolls, baguettes, sandwich loaves, Mediterranean breads, pizza bases, tortillas, sweet doughs and laminated goods
- Easy to store, handle and add directly to your current recipe
- Compliments long fermentation methods, supporting reduction in space requirements for long fermentation
- Select products can be used as the primary leavening agent, dependent on process and fermentation method
- The option to label “True Sourdough” or “Made with Sourdough” on pack, subject to your process
- Delivers consistent product quality, unlike the variability often seen with spontaneous fermentation
- Clean label: no e-numbers, just sourdough!
- Authentically fermented cereal flavour for an exceptional taste experience
Sourdough
The Complete Sourdough Range
Active Liquids
Discover AB Mauri’s liquid active cereal ferments for the production of high-quality sourdough baked goods that utilise traditional techniques while integrating into modern production methods. Our active sourdough range delivers stable results across all bread types and mixing processes. Use as a refreshable starter for authentic sourdough with unique flavours and textures, or add directly to recipes for sourdough aroma and taste. Features a range of mild and more acidic flavour profiles with natural dough conditioning properties.
- Fresh active sourdough
- Yeast-free baking capability with proper fermentation process if desired
- Allows for true sourdough labelling
- Consistent quality
- Can be added directly to recipes (requires addition of yeast)
- Pumpable
- Available in small and large pack formats
Starter Cultures
Discover the simplicity of creating authentic sourdough with AB Mauri’s innovative starter cultures. These premium cultures are easily reactivated through traditional refreshment processes, delivering genuine sourdough fermentation for true sourdough production. Our starter cultures have superior gassing power which enable bakers to produce high-quality authentic sourdough bread with traditional flavour profiles and distinctive textures that customers crave. Transform your sourdough baking process and enjoy consistent, exceptional results every time.
- Reliable and efficient bread production
- Exceptional leavening performance
- Enables yeast-free baking
- Allows for true sourdough labelling
- Consistent quality
- Mild lactic-acetic acid balance
- High quality sourdough bread
Liquid Soughdough
AB Mauri’s inactive liquid sourdough range offers varied flavour profiles. Available in wheat, spelt, and rye varieties, these solutions elevate traditional bread flavours and aromas to create distinctive artisan-style products. By introducing these liquids, bakers benefit from hydrated flour that enhances dough development from the start, resulting in reduced mixing times.
- Ambient unopened storage
- 6-9 months shelf life
- Ready to use
- Pumpable
- Available in a variety of packaging, including IBC’s
- 5-15% on flour weight
- Range offers varied flavour profiles
- Enhanced dough development
Sourdough Pastes
Enriched with soaked malts, seeds, and grains, AB Mauri’s inactive sourdough pastes deliver enhanced flavour and texture to bread and rolls, and are suitable for all mixing types. By using pre-soaked ingredients, moisture migration is reduced, helping to maintain softness and freshness, and extending shelf life. In contrast, dry seeds and grains absorb moisture from the dough, increasing the risk of a drier crumb. Pumpable options are available on request.
- Ambient unopened storage
- 6-9 months shelf life
- Ready to use
- 20-30% on flour weight
- Convenient addition of soaked seeds and wholegrains
- Improved product freshness
- Enhanced dough development
- Easy to store with a long shelf life
Powders
AB Mauri’s inactive dried ferment range is exceptionally aromatic, making them an excellent choice for the direct production of high-quality bread and baked goods. A specialised drum drying process is used to manufacture our range of dried ferments which creates unique roasted flavour profiles from wheat, barley, spelt and rye. We also offer a gluten-free range, created through the fermentation of pulses and rice to deliver unique signature flavours.
- Ambient storage
- 12 month shelf life
- Direct addition to recipes
- Intense flavour and aroma at low addition rates
- 1-4% on flour weight
- Enhances existing flavour and aroma profiles
- Supports salt reduction
- Easy to store with a long shelf life
Sourdough
Why Choose Us
From production efficiency to product perfection, AB Mauri delivers comprehensive sourdough expertise that goes beyond ingredients.
Our commitment to quality, innovation, and hands-on support ensures your bakery achieves consistent results while meeting today’s clean label demands.
Why Leading Bakeries Trust AB Mauri
- Easy handling and dosage for maximum efficiency in your bakery
- Consistent fermentation – controlling acidity and reducing the risk of ‘off flavours’
- Rigorous testing to ensure consistent product quality
- Expert technical support for both ‘true sourdough’ and ‘made with sourdough’ development
- Expert bakers on-site to support final product refinement and process optimisation
- Label friendly ingredients – clean label, natural ingredients
