Sour Dough - Baking Cultures

1) Sour Malt Flour, CEREALIEN

Sour malt is made with malting barley and contains natural lactic acid.
Appearance: light brown.
Flavour: Aromatic (no musty or strange).
pH: 3.3 – 4.5
Packaging: 25 kg in multiwall paper bag within polythelene liner.
Shelf-life: 15 months.

2) FLORAPAN Baking Cultures Range, LALLEMAND

Applications:
European breads, tortillas, puffed doughs, pizza doughs, croissants, brioche, tsoureki, croutons, bread crumbs, crackers, pie crusts and other baked goods.

a) FLORAPAN L62K
Flavor Profile: Traditional sourdough with balanced lactic-acetic profile.
Limited gas production.
Packaging: 100 gr packet.
Storage conditions: freeze (preservation 4–5oC).

b) FLORAPAN LA4K
Flavor Profile: Sourdough bread style with generous aromatic bouquet.
Gas production: Enough loaf.
Packaging: 100 gr packet.
Storage conditions: freeze (preservation 4–5oC).

c) FLORAPAN L73K
Flavor Profile: Neutral lactic-acid taste.
Very limited gas production.
Packaging: 100 gr packet.
Storage conditions: freeze (preservation 4–5oC).

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