Description
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.
Benefits
- 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
- Well-balanced lactic/acetic acid profile
- For a stronger flavor profile
- Yeast free baking possible
- Industrial liquid fermentation systems
Florapan® LA4K
- 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 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
- High acidity after 12h – 16 hours
- Mild lactic acid profile
- Typical Mediterranean profile or Sandwich Bread production