Leaven, starters and intermediate products
Arôme Levain is a liquid product based on the bread leaven, produced due to the lactic-acid bacteria and kvass yeast. Arôme Levain is used for elite kinds of bread made from wheat flour, it imparts the taste and flavour of bread, produced with the use of prolonged baking technologies, to the ready-made products.
Dosage: 0,5 – 5,0 % of the flour weight
Saf Levain LV1
Saf Levain LV1 is a living culture that is represented by the combination of pure strains (lactic-acid bacteria and fresh yeast). Yeast and bacteria are blended due to joint drying of microorganisms that assures their better viability in the leaven (the method is patented by Lesaffre Company). This unique method provides the best stability of yeast/bacteria proportion.
Content: yeast for leaven, bacteria for leaven.
Dosage: 0,2 - 0,4 % of the flour weight