Lallemand Baking
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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

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Florapan® Starter Cultures

Your own signature sourdough bread with Florapan® Starter Cultures

Florapan® Starter cultures are developed to help bakers secure stable sourdough production. This allows bakers to avoid the complex back-slopping process and go directly to the final sourdough.

Florapan® Starter cultures are based on single cultivated microorganism strains which have been produced under a controlled fermentation process. This pure strain culture approach, composed of lactic acid bacteria, eliminates mutation risks and variations. It ensures consistent and stable fermentation quality repeatedly.

Using Florapan® Starter cultures in a single fermentation step ensures more predictable fermentation flavor and timing, delivering successful results in successive production-runs.

Florapan® Starter cultures and Florapan® Aromatic Yeasts can be combined in sourdough applications.

Benefits During Process

  • Consistent quality for your own made sourdough
    • One step fermentation or traditional multiple steps.
    • All kind of traditional sourdoughs possible: Detmolder-1; 2; or 3-step rye sourdough, French levain, Italian poolish, San Francisco type sourdough etc
    • Industrial liquid fermentation
  • Rustic bread tastes and aromas
  • Easy to use
  • Adaptable to gluten-free products

Bread Quality Benefits

  • Your own signature bread
  • Authentic and artisanal style product type
  • Natural
  • Extended freshness appearance
  • Consistent flavor profile
  • Clean label
  • Non-GMO
  • Gluten-free
  • Kosher certified

Florapan® Starter Cultures products

Florapan® L62K

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

Florapan® LA4K

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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

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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

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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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