Rye Wholegrain Sourdough

Rye Wholegrain Sourdough

Modern, sought-after and highly appreciated, paste stabilized rye sourdough with no additives for a very simple production of attractive bread made with what is known as “traditional sourdough” with high demands on the flavour and smell of the bread. The sourdough is made from wholegrain rye flour and an original starter culture with a controlled fermentation technology that guarantees high quality, operational certainty and a long shelf life of the final bread.

Product of Kontinua Natura range


 5-20 % on flour weight


 7.5 kg (plastic bucket with a lid)

   Shelf life: 

6 months from the date of manufacture in the original sealed packaging, if kept at 2-25 °C. Once opened: if stored at 8-25 °C, to be used within 14 days; if stored at 2-8 ° C, to be used within 30 days.