Dry devitalized sourdoughs

Dry devitalized sourdoughs

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.

CONVENIENT

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.

FLEXIBLE

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

Wheat-rye: FS60

Rye: S76, S400

Details on them for download in the leaflet.

Additional information:
  • Available packages: 10 kg and 20 kg paper bags with an inner polyethylene bag.
  • Shelf life: 12 to 18 months from the date of production, depending on the type of product.
  • DOSAGE: 1% to 5% of the total weight of flour (1 to 5 kg per 100 kg of flour), depending on the product and the intensity of the aroma expected.
Packaging types:
Files to download:
Sign up for newsletter