Taste, Aroma, Flavor and Color

Discover our offering of innovative starter cultures, aromatic yeast and sourdough solutions.

Starter Cultures

Create your signature sourdough bread using Florapan® baking cultures of selected lactic acid bacteria. 

Consumers crave 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 while still producing a high-quality and profitable loaf of bread. 

Florapan® starter cultures simplify European-style sourdough production with a single step. Comprised of lactic acid bacteria and aromatic yeasts, these cultures are meticulously chosen for their ability to enhance flavor and ensure consistent fermentation. They improve shelf life by preventing mold and staleness while enhancing the crumb structure and imparting a mild, pleasant acidity to the bread. 

Florapan® Sourdough Baking Cultures solutions are made from special strains selected by Lallemand for their organoleptic baking contributions. 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 profile. 

Benefits of Lallemand starter cultures:

  • Consistent high sourdough quality 
  • Contribute to 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 kinds of sourdoughs styles (Detmolder-1; 2; or 3-step rye sourdough, French levain, Italian polish, San Francisco type sourdough) 
  • Convenient for industrial liquid fermentation 
  • Accelerate the aciditycation process 
  • Long shelf life (18 months at 4 °C) 
  • Gluten-free, vegan, Non-GMO, Clean Label, Kosher 

Discover the Florapan products:


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


  • 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, Portuguese fermento 
  • Controlled and safe fermentation process 
  • Adjusted to industrial liquid fermentation systems 


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

Learn more by watching our video here.