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.
Devitalized sour dough of durum wheat.
Form: Vermicell form
Packaging: 10 kg
Devitalized sour dough of wheat.
Form: Vermicell form
Packaging: 10 kg
Devitalized sour dough of rye.
Form: Vermicell form
Packaging: 10 kg
Devitalized sourdough of barley
Form: Vermicell form
Packaging: 10 kg