Livendo Deactivated Sourdough

Livendo Deactivated Sourdough

Livendo Deactivated Sourdough is composed of flour fermented with natural sourdough bacteria.
The fact that it is deactive, meaning, the activity of the yeast is eliminated, provides a big advantage in the enhancement of the shelf-life of the product. Deactivated sourdough preserve all their qualities relating to aroma, acidity, and color through their shelf-lives of 12 to 18 months. The product may be directly incorporated into the flour and it is easy to adjust the dose according to the aroma intensity required. Our solutions are suitable for all baking processes such as direct processes, long fermentation processes, and controlled fermentations.

If you want to have more information about our Deactivated Sourdough variaties, you can share us your e-mail address or reach us by following phone number 0 (216) 508 11 10.

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    Incorporate the product directly into the flour before kneading.
    The recommended dose is 1% to 5% of the weight of the flour, varying by the reference and the required aroma intensity. (For 100 kg of flour, 1 to 5 kg of the product.)


    Bag of 20 kg made out of kraft paper, holding blue polyethylene pouches inside.


    Keep the product in a cool and dry place.


    Please click here to view or download the datasheet.

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