Lallemand Baking
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Florapan® Sourdough Baking Cultures

Create signature sourdough bread

Consumers crave for great artisanal style bread, expect clean labels and are looking for healthy alternatives: like reduced salt, gluten-free or sourdough bread. We realize it’s sometimes hard to meet all consumer demands and still produce a high
quality and profitable loaf of bread.

With Florapan natural taste and aroma solutions, you can create your own clean label signature bread. Florapan® Sourdough Baking cultures are made from special strains of lactic acid bacteria selected by Lallemand for their sourdough organoleptic contribution.

Developed to help bakers maintain a consistent sourdough bread production without the complex back-slopping process, Florapan® Sourdough Baking cultures can generate sourdoughs with varying flavor intensities and acidity profiles:


Made from pure strains of bacteria and yeast, our Florapan® Sourdough Baking cultures help minimize the risk of microorganism mutations and variations which tend to jeopadize the stability of the fermentation process and negatively impact the consistency of the bread quality.

  • Consistent high sourdough quality
  • Contribute varying degrees of sourdough flavor intensity and acidity
  • Ensures a more predictable fermentation flavor and timing, delivering successful results in successive production-runs.
  • Can be used in a one-step fermentation or in traditional multiple steps for all kind of sourdoughs styles (Detmolder-1; 2; or 3-step rye sourdough, French levain, Italian poolish, San Francisco type sourdough)
  • Convinient for industrial liquid fermentation

Florapan® Baking Cultures and Florapan® Flavor Enhancing Aromatic Yeast can be combined in sourdough applications.


  • Natural
  • Provide a product with more consistent sour flavor profile
  • Clean label
  • Non-GMO
  • Gluten-free
  • Vegeratarian/Vegan

Florapan® Sourdough Baking Cultures products

Florapan® L62K

Sourdough Starter
  • Well-balanced lactic/acetic acid profile
  • For a stronger flavor profile
  • Yeast free baking possible
  • Industrial liquid fermentation systems

Florapan® LA4K

Sourdough Starter
  • Independent and well rounded flavor
  • Right ratio of acetic to lactic acid in a single step fermentation
  • Developed for a broad application: rye sourdough, French levain, Italian polish, Portugese fermento
  • Controlled and safe fermentation process
  • Adjusted to industrial liquid fermentation systems

Florapan® L77K

Fast Acting Homofermentative Sourdough Starter
  • Fast fermentation, highest acidity value already after 5-6h
  • Improve dough rheology
  • Mild lactic acid profile, no acetic acid
  • No overflowing: limited gas production

Florapan® L73K

Traditional Homofermentative Sourdough Starter
  • High acidity after 12h – 16 hours
  • Mild lactic acid profile
  • Typical Mediterranean profile or Sandwich Bread production
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