Devitalized Dry Sourdough

Devitalized Dry Sourdough

Devitalized sourdough made from fermented cereal flour (wheat, rye, barley and 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

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Livendo® BD 100 (durum wheat)

Devitalized sour dough of durum wheat.

CHARACTERISTICS

Form: Vermicell form

Packaging: 10 kg

SHELF-LIFE
  • 18 months
  • Recommended dry & cool storage <24 °C.
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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.
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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.
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Livendo® (barley)

Devitalized sourdough of barley

CHARACTERISTICS

Form: Vermicell form

Packaging: 10 kg

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