Devitalized sourdoughs are live sourdoughs with inactive biomass
The process of devitalization extends the shelf life of the product to 12 - 18 months, while maintaining all the aromatic properties. These types of sourdough are made on the basis of suitable substrates that can be combined to obtain unique aromatic profiles.
They are added directly to the flour, and the ease of dosing allows obtaining the desired intensity of the aroma. The use of the ingredients facilitates the formation of dough chunks.
Our solutions are suitable for all bread making processes.
he names of devitalized sourdoughs included in Lesaffre Polska's offer:
Durum wheat: BD80, BD100
Spelt: EC40, E120
Wheat: F60, F100, F200
Rye: S76, S400
Details on them for download in the leaflet.