In the Dough - Lesaffre July 2019 - 4

Expanding Flavor Profiles
SOURDOUGHS
Baking companies have
realized the potential of
sourdough in recent years
as a way to differentiate
themselves. According to
Mordor Intelligence, the
global sourdough market
is forecast to register a
compound annual growth
rate of about 6.9% through
2023. North America and
Europe account for more
than 50% of total global
sourdough sales, according
to the 2018 "Global
Sourdough Market" Mordor
Intelligence report.
The surge in popularity
of fermented products
also may feed the growth
of sourdough. From
craft breweries to the
proliferation of kombucha
products and a focus on
digestive health,
sourdough has
an opportunity
to capture
those same
consumers,
but with
bread. The
fermentation
process
necessary to
make this bread
blends two significant
food trends: the demand for

Lesaffre_Jul19.indd 4

natural products and health
benefits.
Lesaffre addresses the
lucrative sourdough market
with the exciting product
advantages of Livendo®.
Livendo® features a growing
line of innovative sourdough
products designed to give
bakers the ability to expand
their sourdough offering
and stand out in the fastgrowing sourdough market.
As a natural fermentation
agent, sourdoughs
actively help enrich the
sensory profile of bread,
by developing its unique
flavors and textures. Livendo
concentrates and powders
are ideal for a wide range of
fresh, par-baked and frozen
dough products.
Livendo® S400 allows you
to personalize production.
You can adjust the level of
use from between 0.5 - 3%
based on flour weight.
Livendo® F100 allows you
to enhance the richness
in wheat breads and
personalize production. You
can adjust the level of use
from between 0.5 - 3%+
based on flour weight.

Applications include fresh,
par-baked and frozen
dough, rye bread, ciabatta,
loaf bread, soft and crusty
rolls, multigrain bread, pizza
and baguettes.
Devitalized sourdoughs
are sourdoughs where
the biomass has been
deactivated by heat
treatment. This treatment
is used to extend the
use-by date up to 18
months, while keeping their
aromatic properties intact.
These sourdough types
are available on different
substrates, which can be
combined to obtain unique
aromatic profiles.

A DVA N TA G E S :
* Can be incorporated
directly into the flour.

* Makes dough shaping
easier.
* Adaptable to all
breadmaking processes:
straight, slow proofing,
controlled proofing.
* Allows bakers to
personalize products with
a unique flavor signature.

7/22/2019 3:07:06 PM



In the Dough - Lesaffre July 2019

Table of Contents for the Digital Edition of In the Dough - Lesaffre July 2019

In the Dough - Lesaffre July 2019 - 1
In the Dough - Lesaffre July 2019 - 2
In the Dough - Lesaffre July 2019 - 3
In the Dough - Lesaffre July 2019 - 4
In the Dough - Lesaffre July 2019 - 5
In the Dough - Lesaffre July 2019 - 6
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-december
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-august-2021
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com