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sugrano® – the basis for naturally good bread

Our SUGRANO® product line consists of more than 30 types of naturally fermented and gently dried sourdough powders. In this way, you can manufacture an impressive range of products, from well-loved classics to the latest popular biscuit trends and organic breads.

All SUGRANO® products are 100% natural with an unmistakable aroma. True to tradition, we use flour, water and sourdough starter cultures.

The secret of diverse taste profiles and bread consistency lies in Dr. Suwelack’s starter cultures, some of which are its own creation, and in a fermentation process that is adapted individually for each sourdough.

SUGRANO® sourdough powder is fermented in a special process developed by Dr. Suwelack, which is based on the traditional 3-step process for making sourdough by hand. This fermentation process, which is based on over 100 years of experience, yields excellent sourdough powders that provide the ideal basis for the finest natural bread specialities.

Here you find further information about sourdough.


  • Completely natural
  • Clean label
  • Unmistakable sourdough aroma
  • Wide, innovative range from classic to organic
  • Long shelf life
  • Cost-efficient
  • Allows production process planning to be optimised
  • Fast, simple processing


  • Use for traditional baking by hand and in industrial bakeries
  • Premixes
  • Baking agents
  • Milling industry
  • Home baking
Sugrano® - Schälchen

Product line

SUGRANO® Classic

  • Basis: Rye, wheat, wholemeal, spelt
  • Colour: White to medium brown
  • Acidity level (TTA) between 20 and 80
  • Traditional sourdough aroma profile

SUGRANO® Concentrates

  • Basis: Rye, wheat, spelt, durum
  • Colour: Light to dark brown
  • Acidity level (TTA) between 100 and 200
  • Pronounced sourdough aroma

SUGRANO® Organic

  • According to EU regulation 834/2007 from certified organic sources
  • Basis: Rye, wheat, wholemeal, spelt
  • Colour: Light to dark brown
  • Acidity level (TTA) between 40 and 120

SUGRANO® Specialities

  • Basis: Rye, wheat, spelt, oats, durum, blends
  • Colour: Light to dark roasted
  • Acidity level (TTA) between 40 and 120
  • Selected raw materials and special process steps
  • Mildly fruity aroma variants with roasted, malty sourdoughs
Sugrano® - Brotständer

We are happy to help

Interested in our SUGRANO® product line? Or do you have any questions?
If so, simply call us or send us an e-mail. We would be happy to provide you with our expert advice.

Sugrano® - Baguettes