It’s a year of celebrations at backaldrin. Besides the company’s 60th anniversary, its flagship brand, the Original Kornspitz, is also celebrating its 40th birthday. But there is another product celebrating a round birthday: BakeAromaSour (BAS®).
Hardly anything is more associated with high-quality bread than our BakeAromaSour – affectionately known as BAS by our many customers.
Bakers have been using the symbiosis of lactic acid bacteria and yeast fungi in sourdough to make bread for thousands of years. For the past 60 years, backaldrin’s BAS range has been impressing customers across the board. BakeAromaSour is a special sourdough-based baking agent.
Traditional methods, knowledge acquired over decades, state-of-the-art technology and analytical controls ensure the highest quality. From light mixed wheat breads to dark rye breads, there are no limits to the BAS range.
The advantages of BakeAromaSour include a lower expenditure of time and effort, no additional investments, guaranteed consistent quality, fresh-keeping and consumption freshness, as well as improved aroma and taste. Products made with BAS are also better protected against mould formation.
Which would you prefer: a rye bread or Vinschgerl flatbreads with BAS® dark or perhaps a crusty white bread with BAS® light?