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Axquisite Pte Ltd
Baking Ingredients Supplies
Axquisite Pte LtdBaking Ingredients Supplies
Key Information
Livendo Sourdough Starter is developed by the combination of carefully-selected types of pure lactic acid bacteria and yeast strains. These bacteria and yeasts are used to achieve highly-developed organic acids and aromas in dough. The product eliminates the need of refreshment for sourdough spontaneously developed by traditional methods. It provides many advantages such as consistent performance and replicable results.
Country/place of Origin
France
Preparation
Usage:
Recommended Dosage: 0.4% to 0.6% of the total weight of the flour, depending on the level of acidity required and the process of maturation
Let the contents dissolve in water of temperature 30 to 35C. When you obtain a balanced mixture following the incorporation of flour and water into the product, have the dough mature for 18 to 24 hours at a temperature of 30C.
Storage
Keep between -18C to -25C
Ingredients
Levain Yeast, Levain Bacteria; Aromatic Note: Sourdough - Buttery/dairy - Sour
