Livendo Whole Wheat Liquid Sourdough

Livendo Whole Wheat Liquid Sourdough

Livendo Whole Wheat Liquid Sourdough is deactivated liquid sourdough extracted from whole wheat flour. Deactivated Sourdough is produced by fermentation process of flour with natural sourdough bacteria and yeast. The fact that it is deactive, meaning, the activity of the yeast and bacteria are eliminated, provides a big advantage in the enhancement of the shelf-life of the product and convenience in storage conditions. It is ready to use, because it is in the liquid form, it is distributed easily and homogeneously to the dough.

Livendo Whole Wheat Liquid Sourdough provides an opportunity to produce sourdough bread without making changes in the current production method of bakery. It eliminates long fermentation time even in continues production places and enables the production of sourdough breads in the same standard aroma and appearance in each production or flour blend. Thus, you can offer sourdough bread in the same standard quality and taste to your customers.

Customers that are looking for different aroma or diversity in bread will be able to reach the quality they desire in the products made with Livendo and will have a satisfying taste experience with the intense aroma and a sensible smell of bread.


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    You can add Livendo Whole Wheat Liquid Sourdough directly into the flour. The recommended dose is from 1% to 5% flour based, varying by the reference and the required aroma intensity. (For 100 kg of flour, 1 to 5 kg of the product)


    5 kg inside a HDPE bin suitable for food.


    Store in a cool and dry place (maximum 25 ° C) and in its original packaging. The shelf life is six months after its production date.


    Please click here to view or download the datasheet.

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