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 Practical
Incorporated 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 Adapted
Our solutions are suited to all baking processes: straight, bulk fermentation, slow proofing, retarded fermentation, etc.Meet our Sourdough Based Solutions Range:
Wheat
AF200L
SENSORY PROFILE
WITH 2% OF AF200L
“White Bread”
Malty
AOM470
SENSORY PROFILE
WITH 3% OF AOM470
“Rustic Bread”
Rye
ASM210L
SENSORY PROFILE
WITH 5% OF ASM210L
“Country Bread”
Rye
AS300P
SENSORY PROFILE
WITH 5% OF AS300P
“Rye Bread”
Rye
AS75L
SENSORY PROFILE
WITH 3% OF AS75L
“Pugliese”
Rye
AS200L
SENSORY PROFILE
WITH 3% OF AS200L
“White Bread”
Practical information
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.
INGREDIENTS
Fermented flours (depending on the reference).
INSTRUCTIONS FOR USE
Incorporate the sourdough- based preparation directly into the flour before mixing.
PACKAGING
10 and 20 kg Kraft paper bags, 5 kg, 11 kg cans, 10 kg bucket, 15kg bag in the box.
STORAGE
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.
A WIDE RANGE OF SOURDOUGH-BASED SOLUTIONS TO ENSURE THE BEST SOURDOUGH RESULTS
