Inactive sourdoughs are live sourdoughs with a deactivated biomass.This treatment is used to extend the use-by date up to 12 to 18 months, while preserving their aromatic properties intact. These sourdough types are available on different substrates, which can be combined to obtain unique aromatic profiles.
More PracticalIt can be incorporated directly into the flour and is easy to dose according to the desired aromatic intensity. The shaping of dough balls is also made easier.
Better AdaptedOur solutions can be adapted to all bread making processes: straight, bulk fermentation, slow proofing, controlled proofing, retarding, etc.
Meet our Inactive Sourdoughs' Range:
SENSORY PROFILE WITH 2.5% OF BD100
SENSORY PROFILE WITH 3% OF F60
SENSORY PROFILE WITH 2% OF F100
SENSORY PROFILE WITH 3% OF F200
SENSORY PROFILE WITH 4% OF S400
Wheat & Rye
SENSORY PROFILE WITH 3% OF FS60
SENSORY PROFILE WITH 2% OF EC40
SENSORY PROFILE WITH 3.5% OF E120
LEVEL OF USE
1% – 5% on flour weight (1 – 5 kg to 100 kg flour), depending on the reference and depending on desired aromatic intensity.
INSTRUCTIONS FOR USE
Incorporate the devitalised sourdough directly into the flour before mixing.
10 and 20 kg Kraft paper bags with internal blue polyethylene pouches.
Keep in a cool, dry place (25°C max.) N.B. the inside pouch should be firmly sealed after use.
D.M.D. (date of minimum durability)
12 to 18 months, from date of production, depending on the reference.