Skip navigation
Naturally the Best
USE OF
COOKIES
To design our website in an attractive way and to improve it constantly, we make use of cookies. By continuing to use the website, you agree to the use of cookies. More information can be found on this in our "data protection policy".
Continue
Variety and enjoyment
in always new dimensions
Ireks
ABOUT US
About IREKS Group
History
Philosophy
International
About IREKS NORTH AMERICA Ltd.
Contact
Directions
IREKS and DREIDOPPEL
PRODUCTS
Products
Improvers
Bread Bases
Specialties
Sourdoughs / Dough Acidifying Agents
Malts
Cake and Pastry Mixes
Gluten-free Mixes
DREIDOPPEL products
RECIPES
Recipes
Recipe of the Month
Bread Bases
Cake and Pastry Mixes
Gluten-free products
Art Gallery: Brot – Kunst – Raum
Art Gallery 2021: International Artisan Buns
QUALITY
Quality
Quality and Food Safety Policy
Raw Material Safety
Quality and Sustainability Feed
Hi-tech Production
IREKS HACCP Concept
IREKS ISO 9001 Certification
IREKS FSSC 22000 Certification
IREKS NORTH AMERICA Ltd. SQF Certification
SERVICE
Service
Strong Field Staff
Strong Backoffice
Seminars and Training Courses
All-around support
PARTNERS
Partners
Ontario
Quebec
New Brunswick
British Columbia
Alberta
NEWS
News
The new IREKS Technical Centre
Customer visit 2022
IREKS technical book "Bread.Art.Works."
Bakery Showcase 2022
The IREKS Compendium of Baking Technology
Special 2022: “Perfection”
WELLNESS BREAD OAT LOVE
WELLNESS BREAD AKTIV D
IREKS LE SOUVERAIN
The new brewhouse at the site of the company in Kulmbach has started operations
IREKS – naturally the best
SEARCH
English> PRODUCTS> Sourdoughs / Dough Acidifying Agents
PRODUCTS
Products
Improvers
Bread Bases
Specialties
Sourdoughs / Dough Acidifying Agents
Malts
Cake and Pastry Mixes
Gluten-free Mixes
DREIDOPPEL products
Load barrier-free versionLoad barrier-free versionUnderline all linksUnderline all linksPrint versionPrint version

Sourdoughs / Dough Acidifying Agents

LEVAIN ACTIVE WHEAT SOUR K

Dried natural wheat sourdough in powder form.
Quantity of addition: 3 - 10 %  |  25 kg

FERTIGSAUER K

Sourdough with biologically produced lactic acid for the production of rye bread.
Quantity of addition: 1 - 5 %  |  25 kg

FORTSCHRITT K

Dough acidifying agent for rye bread and pale rye bread.
Quantity of addition: 1 - 3 %  |  25 kg

IREKS SPELT SOURDOUGH K

Dried wholemeal spelt sourdough in powder form.
Quantity of addition: 1 - 10 %  |  20 kg

IREKS RYE SOURDOUGH 200 K

Dried rye sourdough for the production of strongly aromatic rye bread and mixed rye bread.
Quantity of addition: 1 - 5 % based on total flour  |  12.5 kg
Load barrier-free versionLoad barrier-free versionUnderline all linksUnderline all linksPrint versionPrint version
© Copyright 2022 by IREKS GmbH
Terms for sale Home   Contact Data protection policy Terms of use Copyright & credits