In the Dough May 2022 - 3

Fortunately, a second wave of
innovation has arrived. The advanced
formula to achieve greater success
on a consistent basis is now present
and available to bakers across
America. Lesaffre leads the way with
new products that promise to take
sourdough to the next level.
Lesaffre introduces Livendo®, a growing
line of innovative sourdough products
designed to give bakers the ability
to expand their sourdough offering
and stand out in the fast-growing
sourdough market.
Livendo sourdough solutions
(offering different sensory profiles):
* Livendo® F100 Devitalized wheat sour
in powder form (roasted malt, wheat,
fermented, sourdough)
* Livendo® F60 Devitalized wheat sour
in powder form (wheat, fermented)
* Livendo® S400 Devitalized rye sour
in powder form (fruity, roasted malt,
sourdough, rye)
* Livendo® AF200L Devitalized liquid
wheat sour (wheat, dairy/buttery)
* Livendo® EC40 Organic Devitalized
organic spelt sour in powder form
(wheat, dairy/buttery, cereal/bran)
Livendo by Lesaffre is available in
concentrates and powders that are
easy to dose and can be incorporated
directly into the flour making them ideal
for a wide range of fresh, par-baked
and frozen dough products. 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
24 months, while keeping aromatic
properties intact. These sourdough
types are available on different
substrates, which can be combined to
obtain unique aromatic profiles.
The benefits of using Livendo
devitalized sourdough are many:
* Enriches the taste, texture, color, and
sensory profile of baked goods
* Consistent use at every batch
* Ready to use, no need to feed
* Easy to use-easy to dose and can be
incorporated to flour directly
* Long shelf life-up to 24 months
* Easy to store-at room temp
* Clean label
NEW OPTIONS INSPIRED BY
ANGIENT GRAINS
The following innovative new options from Lesaffre are all produced with an
inspiration of ancient grains, one of the hottest trends in American baking.
Livendo Wheat
Germ, which
has a sensory
profile of
toasted notes with a hint
of acidity
Livendo
Buckwheat,
which has a
sensory profile
of smokey flavor with a
hint of acidity
Livendo Spelt,
which has a
sensory profile
of a dairy note
with a hint of acidity
SOURCE: LESAFFRE

In the Dough May 2022

Table of Contents for the Digital Edition of In the Dough May 2022

In the Dough May 2022 - 1
In the Dough May 2022 - 2
In the Dough May 2022 - 3
In the Dough May 2022 - 4
In the Dough May 2022 - 5
In the Dough May 2022 - 6
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