Inactive Sourdoughs
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 Practical
It 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 Adapted
Our solutions can be adapted to all bread making processes: straight, bulk fermentation, slow proofing, controlled proofing, retarding, etc.Meet our Inactive Sourdoughs' Range:
Durum Wheat
BD100
SENSORY PROFILE WITH 2.5% OF BD100
“Meule”
Wheat
F60
SENSORY PROFILE WITH 3% OF F60
“White Bread”
F100
SENSORY PROFILE WITH 2% OF F100
“Country Bread”
F200
SENSORY PROFILE WITH 3% OF F200
“Ciabatta”
Rye
S400
SENSORY PROFILE WITH 4% OF S400
“Rye Bread”
Wheat & Rye
FS60
SENSORY PROFILE WITH 3% OF FS60
“Tasty Bread”
Wheat
EC40
SENSORY PROFILE WITH 2% OF EC40
“Pita Bread”
E120
SENSORY PROFILE WITH 3.5% OF E120
“Wholegrain Bread”
Practical information
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.
INGREDIENTS
Inactive sourdough.
INSTRUCTIONS FOR USE
Incorporate the devitalised sourdough directly into the flour before mixing.
PACKAGING
10 and 20 kg Kraft paper bags with internal blue polyethylene pouches.
STORAGE
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.
MORE THAN TASTE, MORE REASONS TO LOVE IT
