| SOLEX | Malt of inactive ferments | Up to 5% of flour mass |
| BAS | Light - dark, natural, concentrated, liquid sourdough for wheat-rye bread. Milk, vinegar acids (acidity 200 %). Light, dark – different spices, different quantity of malt. | 5% of rye flour mass |
| ANIFARIN | Light, dark dry sourdough. Basis – citric acid (acidity 350%). There is no need to scald. Mix with flour or put into a scalding. | 1 - 2% of flour mass |
| ROGANA | Additive of malt basis with additives for the improvement of bread color and odor. Bread crust does not crumble and crack. | 1 - 4% of flour mass |
| PRAGER MALZ | BIO spec. malt extract | 1 - 2% of flour mass |
| STREUSALZ | Decorative salt | At Your own discretion |