Devitalized dry sourdoughs

Devitalized sourdoughs are live sourdoughs with inactive biomass

The devitalization process extends the shelf life of the product to 12-18 months, while maintaining all aromatic properties. These types of sourdough are produced on the basis of appropriate substrates, which can be combined to obtain unique aromatic profiles.

PRACTICAL

They are added directly to the flour, and the ease of dosing allows to obtain the desired intensity of aroma. The use of the preparations facilitates the shaping of the dough pieces.

FLEXIBLE

Our solutions are suitable for all bread production processes.

Names of devitalized sourdoughs available in the Lesaffre Polska offer:

Durum wheat: BD100

Spelt: EC40

Wheat: F100, F200

Rye: S400

Details about them are available for download in the brochure