Sourdough Based Solutions
Livendo offers sourdough-based solutions with malt, organic acids, spices, etc. These preparations help to extend and vary the diversity of aromatic notes in bakery goods.Once they are incorporated into the mix, they lend a unique colour and taste to the end products.
More PracticalIncorporated directly into the flour and easy to adjust according to the desired aromatic intensity. They also improve dough condition facilitating the processing of dough pieces.
Better AdaptedOur solutions are suited to all baking processes: straight, bulk fermentation, slow proofing, retarded fermentation, etc.
Meet our Sourdough Based Solutions Range:
WITH 2% OF AF200L
WITH 3% OF AOM470
WITH 5% OF ASM210L
WITH 5% OF AS300P
WITH 3% OF AS75L
WITH 3% OF AS200L
LEVEL OF USE
1% to 4% on total flour weight (1 to 4 k for every 100 kg flour), depending on the product reference and the desired aromatic intensity.
Fermented flours (depending on the reference).
INSTRUCTIONS FOR USE
Incorporate the sourdough- based preparation directly into the flour before mixing.
10 and 20 kg Kraft paper bags, 5 kg, 11 kg cans, 10 kg bucket, 15kg bag in the box.
All properties are preserved intact if kept in a cool, dry place (maximum temperature of +25°C).
D.M.D. (date of minimum durability)
12 to 18 months, from date of production, depending on the reference.