Devitalized Dry Sourdough

Devitalized Dry Sourdough

Devitalized sourdough made from fermented cereal flour (wheat, rye, spelled, durum wheat), from selected strains (lactic acid bacteria and yeasts). It`s easy to use and just add the devitalized sourdough aromatic preparations directly to the mixing of dough.
With the sensory analysis laboratory Lesaffre has designed a range of devitalized sourdoughs, which increased the aromatic intensity, texture, crumb color and freshness of the bread.

Discover our LIVENDO sourdoughs for artisan bakers

S400-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® S400 (rye)

Devitalized sour dough of rye.

CHARACTERISTICS

Form: Vermicell form

Packaging: 10 kg

SHELF-LIFE
  • 18 months
  • Recommended dry & cool storage <24 °C.
F200-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® F200 (wheat)

Devitalized sour dough of wheat.

CHARACTERISTICS

Form: Vermicell form

Packaging: 10 kg

SHELF-LIFE
  • 18 months
  • Recommended dry & cool storage <24 °C.
FS60-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® FS60 (wheat & rye)

Devitalized sour dough of wheat and rye.

CHARACTERISTICS

Form: Vermicell form

Packaging: 10 kg

SHELF-LIFE
  • 18 months
  • Recommended dry & cool storage <24 °C.