Inclusions : Caramelized onions, SD tomatoes, Olives, herbs Spices, dried fruits & nuts up to 5 % of dough. Shape your dough according to your offer : Full Cob, small loaf, petit pain and score it with artistic patterns....
Storage to fits your needs according to your establishment.Ambient BBE up to 4 weeks, refrigerated 10 weeks
White sourdough bread is a type of bread made primarily from white flour, water, and a natural sourdough starter fermented with wild yeast and lactic acid bacteria).
It has a chewy texture, a crisp, golden crust, and a slightly tangy flavor due to the natural fermentation process.
Leavened slowly, it gives a more complex taste, improved digestibility, and a lower glycemic index.
Pain de campagne (French for "country bread") is a traditional French sourdough bread made from a mix of white, whole wheat, and rye flour.
It has a thick, crusty exterior and a chewy, airy crumb with a slightly tangy flavour due to natural fermentation.
The dough typically includes a levain (sourdough starter from the Mother) but never commercial yeast with us, which is far more mindful for heath
Rye sourdough bread is made primarily from rye flour, using a natural sourdough starter for leavening. It has a dense, moist crumb, a dark color, and a distinctive tangy, earthy flavour due to the natural fermentation process.
With less gluten than wheat, it is more compact and chewy. Variations include German Roggenbrot, Scandinavian rågbröd, and Eastern European Borodinsky bread. It's commonly paired with cheese, smoked fish, or deli meats.
Spelt or dinkel wheat is a relict crop, eaten in Central Europe and northern Spain high in protein considered a health food and was cultivated from the Neolithic period onward. It is used to make bread, pasta, and beer. It is sometimes considered a subspecies of the closely related common wheat (T. aestivum) with botanical name be Triticum aestivum subsp. spelta.
It is most likely a hybrid of wheat and emmer.
Sourdough pizza is made with a naturally fermented giving the crust a distinctive tangy flavour, chewy texture, airy structure with crispy tiger look once baked , delicious for both classic and any gourmet toppings.
The fermentation process of sourdough with white mother dough starter makes our pre-mix pizza easier to digest with a more complex taste than regular pizza. Made white high protein wheat for healthier experience.
With 360
CONTRACTS SERVICED
in 23
COUNTRIES
For 12
FOOD SECTORS SUPPLIED
©Copyright.Peber Limited All rights reserved.
Peber Limited ™, ®, © 2023 - 2024-2025
UNIT 4 - CORNWALL BUSINESS PARK WEST - SCORRIER - REDRUTH - TR16 5FG
Telephone : 01209643214
Cie Nb 15182934 - Vat : GB 451 5801 07
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.