Wheat intense devitalized sourdough brings colour to the dough as well as a strong intensity and a range of white flour and subtle roasted notes. It requires no preparation and can be incorporated directly into the mixing process. Wheat intense devitalized sourdough can be used in all kinds of bread making processes and is particularly suitable in ciabatta and white breads to bring a rustic style to the final product with a stronger acidity.
Durum wheat mild devitalized sourdough brings to the dough a mild acidity and a range of ripe wheat, lactic and fruity notes. It requires no preparation and can be incorporated directly into the mixing process. Durum wheat mild devitalized sourdough can be used in all kinds of bread making processes but is particularly suitable in sweet doughs like milk bread or in toast bread.
LIVENDO Wheat Rype™ Horiatiko is a stabilized wheat sourdough with curcuma. This all-natural product, is created from high-quality whole wheat flour, natural starter cultures and the curcuma added, provide wonderful aroma and colour to the end baked products.
The bread made with LIVENDO Wheat Rype™ Horiatiko has a characteristic structure, a crispy crust and a magical cursuma taste. Its constant quality is permanently guaranteed.
*Devitalized sourdough used to be a live sourdough, whose biomass has been inactivated. This process extends the shelf life of the product, while preserving the taste and aroma of the bread. It is a naturally fermented for 20 days paste, which was then deactivated with salt. This is how it develops its full aroma and taste qualities, that enriches the final baked products.
LIVENDO Rype™ is sourdough, obtained from high-quality rye wholegrain and natural starter cultures. It is available in a paste form, left to ferment naturally for 20 days, after which it’s been deactivated. Within this process, the product fully develops its taste and aroma qualities, which it also transmits to the ready baked goods.
Thanks to its pasty consistency, LIVENDO RYPE™ is easy to dose and use.
*Devitalized sourdough used to be a live sourdough, whose biomass has been inactivated. This process extends the shelf life of the product, while preserving the taste and aroma of the bread. It is a naturally fermented for 20 days paste, which was then deactivated with salt. This is how it develops its full aroma and taste qualities, that enriches the final baked products.
LIVENDO Wheat Rype™ Mediterrano is a stabilized wheat sourdough with herbs and spices. This all-natural product, developed upon our customers request, is created from high-quality whole wheat flour and natural starter cultures. It is created from high-quality whole wheat flour and natural starter cultures, and the herbs and spices added, provide wonderful aroma to the end baked products.
The bread made with LIVENDO Wheat Rype™ Mediterrano has a characteristic structure, a crispy crust and a magical Mediterranean taste. Its constant quality is permanently guaranteed.
*Devitalized sourdough used to be a live sourdough, whose biomass has been inactivated. This process extends the shelf life of the product, while preserving the taste and aroma of the bread. It is a naturally fermented for 20 days paste, which was then deactivated with salt. This is how it develops its full aroma and taste qualities, that enriches the final baked products.
LIVENDO Wheat Rype™ is an all-natural, salt-stabilized wheat sourdough. It is created from high-quality whole wheat flour and natural starter cultures.
Bread made with LIVENDO Wheat Rype™ has a traditional taste and aroma, specific structure and a crispy crust. The controlled fermentation process guarantees consistent bread quality and reliability in production process.
Application: From 2 to 20% of flour’s weight (from 2 to 20 kg per 100 kg of flour), depending on the desired aroma intense
*Devitalized sourdough used to be a live sourdough, whose biomass has been inactivated. This process extends the shelf life of the product, while preserving the taste and aroma of the bread. It is a naturally fermented for 20 days paste, which was then deactivated with salt. This is how it develops its full aroma and taste qualities, that enriches the final baked products.
Durum wheat sourdough-based improver that increases the volume, freshness and aroma-tasting qualities of the final product.
Aromatic sourdough for artisanal bread types, made from carefully selected varieties of wheat and rye flour. The product is suitable for making homemade bread, flatbread, ciabatta, pizza and other artisanal baked goods.
LV1 – starter culture with a milky-sour and buttery taste. For sweet applications, LV1 gives to the baking product a range of acidity mainly lactic, enhances overall flavor and contributes to the dough raising. Livendo® LV1 starter is a powder which can be used in all types of bread and is particularly suitable for sweet applications: brioche, Viennese pastries, panettone, milk bread, gluten free bread.
*Starter cultures are a specific combination of live bacteria that are available in an inactive (frozen) state. When placed in an active nutrient environment, they multiply and create sourdough with specific aroma, taste and raising power. Sourdough enables the creation of different, unique products such as bread, snacks, all types of baked goods.
