LIVE SOURDOUGH DURUM WHEAT & MALT
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- Flora Hines
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1 give life to your inspiration LIVE SOURDOUGH DURUM WHEAT & MALT TECHNICAL INFORMATION 3 Ready-to-use 3 Brings sourdough & malty notes Ready-to-use in liquid form, live sourdoughs enable bakers to save time. + EFFICIENCY Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidfying fermentation properties and tremendous aromatic qualities during the baking process. This helps to obtain the same results as with a "spontaneous" sourdough. + QUALITY Its stability ensures that bakers obtain regular results by preventing the development of unexpected microorganisms responsible four spoiling the product. Live sourdoughs can be used for most applications: baguettes, viennese pastries, rye bread, sandwich bread, ciabatta, pizzas and traditional sourdough-based French bread. MORE THAN TASTE, MORE REASONS TO LOVE IT Lesaffre s new sourdough signature, Livendo, is an emotive brand that is imaginative, innovative, appealing to give pleasure to the consumer. ACIDITY DIRECTION FOR USE Recommended level of use: between 5% and 15% of flour weight. This level can be adjusted depending on the final fermentation process and the expected result. PACKAGING 5kg / 10kg / 1000kg Others on request STORAGE This product is a live sourdough. It preserves all its properties in its original packaging, not opened and stored between 2 C and 6 C. Gassing naturally occurs, store in upright position. SHELF LIFE 14 weeks from date of production. INGREDIENTS Water, Flours (durum wheat, malted wheat), Sourdough bacteria and yeast, Salt, Stabiliser: xanthan gum. Contains: wheat (gluten) Made on a production site using gluten.
2 Miller s Crown Loaf Recipe SPONGE FORMULA INGREDIENTS Weight (g) (%) Stoneground flour T ,0 Water ,0 LIVENDO Durum Wheat & Malt 90 30,0 Compressed Yeast 1 0,2 TOTAL 630,60 Fermentation : 15H at 20 C Stoneground flour T ,0 Water ,0 Salt 21 2,1 Compressed Yeast 5 0,5 Sponge ,0 Speciality Breads Improver 10 1,0 TOTAL 2666,60 Baker s Tip: Place in the oven when the product is a little underproofed to create a nice oven spring and open crust. PROCESS Type of mixer Spiral Base T 60 C Mixing L 8' / H 1' Dough T 24 C +/- 1 C First rise 3H Division 1kg Final proofing 30' at 25 C then 30' at 3 C Baking 30' at 250 C then at 230 C ALWAYS MORE THAN TASTE AND GREATER DIVERSITY Discover our full range of liquid live sourdoughs. 4 variations to customize all your creations. DURUM WHEAT & MALT DURUM WHEAT BUCKWHEAT WHITE RYE Livendo is also a range of starters, devitalized sourdough, and sourdough-based preparations. Discover all our products on livendo-lesaffre.com Lesaffre UK & Ireland E3 Blackpole East Trading Estate - WR3 8SG - Worcester
3 give life to your inspiration LIVE SOURDOUGH DURUM WHEAT 3 Ready-to-use 3 Improved taste in all types of bakery products 3 Convenient for light colour crumbs 3 Increased butter flavour in sweet doughs Ready-to-use in liquid form, live sourdoughs enable bakers to save time. + EFFICIENCY Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidfying fermentation properties and tremendous aromatic qualities during the baking process. This helps to obtain the same results as with a "spontaneous" sourdough. + QUALITY Its stability ensures that bakers obtain regular results by preventing the development of unexpected microorganisms responsible four spoiling the product. Live sourdoughs can be used for most applications: baguettes, viennese pastries, rye bread, sandwich bread, ciabatta, pizzas and traditional sourdough-based French bread. MORE THAN TASTE, MORE REASONS TO LOVE IT Lesaffre s new sourdough signature, Livendo, is an emotive brand that is imaginative, innovative, appealing to give pleasure to the consumer. TECHNICAL INFORMATION ACIDITY DIRECTION FOR USE Recommended level of use: between 5% and 15% of flour weight. This level can be adjusted depending on the final fermentation process and the expected result. PACKAGING 5kg / 10kg / 1000kg Others on request STORAGE This product is a live sourdough. It preserves all its properties in its original packaging, not opened and stored between 2 C and 6 C. Gassing naturally occurs, store in upright position. SHELF LIFE 14 weeks from date of production. INGREDIENTS Water, Flours (durum wheat, malted wheat), Sourdough bacteria and yeast, Salt, Stabiliser: xanthan gum. Contains: wheat (gluten) Made on a production site using gluten, soya, milk.
4 Brioche Light Recipe FORMULA PROCESS INGREDIENTS Weight (g) (%) Gruau flour T ,0 Potato flakes ,0 TOTAL FLOUR ,0 Orange juice ,0 Olive oil ,0 LIVENDO Durum Wheat ,0 Eggs ,0 Salt 18 1,8 Sugar ,0 Gold yeast 40 4,0 Orange zest 10 1,0 Lemon zest 10 1,0 Viennese Pastry Improver 10 1,0 TOTAL 2 088,00 Type of mixer Spiral Base T 50 C Mixing L3' / H7' + Zest + L3' / 2' Dough T 25 C +/- 1 C First-rise 60' and all night at 3 C Division 350g Relaxation 45' Shaping Press flat and place on baking sheet Final proofing 2H at 30 C Make finger marks and baste with olive oil. Sprinkle with caster sugar. Baking 30' at 220 C hearth oven ALWAYS MORE THAN TASTE AND GREATER DIVERSITY Discover our full range of liquid live sourdoughs. 4 variations to customize all your creations. DURUM WHEAT & MALT DURUM WHEAT BUCKWHEAT WHITE RYE Livendo is also a range of starters, devitalized sourdough, and sourdough-based preparations. Discover all our products on livendo-lesaffre.com Lesaffre UK & Ireland E3 Blackpole East Trading Estate - WR3 8SG - Worcester
5 give life to your inspiration LIVE SOURDOUGH BUCKWHEAT 3 Ready-to-use 3 Brings typical buckwheat, sourdough & fruity notes Ready-to-use in liquid form, live sourdoughs enable bakers to save time. + EFFICIENCY Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidfying fermentation properties and tremendous aromatic qualities during the baking process. This helps to obtain the same results as with a "spontaneous" sourdough. + QUALITY Its stability ensures that bakers obtain regular results by preventing the development of unexpected microorganisms responsible four spoiling the product. Live sourdoughs can be used for most applications: baguettes, viennese pastries, rye bread, sandwich bread, ciabatta, pizzas and traditional sourdough-based French bread. MORE THAN TASTE, MORE REASONS TO LOVE IT Lesaffre s new sourdough signature, Livendo, is an emotive brand that is imaginative, innovative, appealing to give pleasure to the consumer. TECHNICAL INFORMATION ACIDITY DIRECTION FOR USE Recommended level of use: between 5% and 15% of flour weight. This level can be adjusted depending on the final fermentation process and the expected result. PACKAGING 5kg / 10kg / 1000kg Others on request STORAGE This product is a live sourdough. It preserves all its properties in its original packaging, not opened and stored between 2 C and 6 C. Gassing naturally occurs, store in upright position. SHELF LIFE 14 weeks from date of production. INGREDIENTS Water, Flours (buckwheat, malted wheat), Sourdough bacteria and yeast, Salt, Stabiliser: xanthan gum. Contains: wheat (gluten) Made on a production site using gluten.
6 Spelt Pave Recipe FORMULA INGREDIENTS Weight (g) (%) Spelt flour T ,0 Water ,0 LIVENDO Buckwheat ,0 Salt 36 1,8 Compressed Yeast 4 0,2 Croustilis 1% 6 0,3 TOTAL 3 746,00 PROCESS Type of mixer Spiral Base T 60 C Autolysis 1H Mixing L 8' Dough T 25 C +/- 1 C First rise 1H30 Final proofing 15H at 10 C Division Shape into 'pavés' Baking 30' at 250 C ALWAYS MORE THAN TASTE AND GREATER DIVERSITY Discover our full range of liquid live sourdoughs. 4 variations to customize all your creations. DURUM WHEAT & MALT DURUM WHEAT BUCKWHEAT WHITE RYE Livendo is also a range of starters, devitalized sourdough, and sourdough-based preparations. Discover all our products on livendo-lesaffre.com Lesaffre UK & Ireland E3 Blackpole East Trading Estate - WR3 8SG - Worcester
7 give life to your inspiration LIVE SOURDOUGH WHITE RYE 3 Ready-to-use 3 Improved taste in all types of bakery products 3 Brings fruity, malty and sourdough notes 3 Convenient for light colour crumbs Ready-to-use in liquid form, live sourdoughs enable bakers to save time. + EFFICIENCY Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidfying fermentation properties and tremendous aromatic qualities during the baking process. This helps to obtain the same results as with a "spontaneous" sourdough. + QUALITY Its stability ensures that bakers obtain regular results by preventing the development of unexpected microorganisms responsible four spoiling the product. Live sourdoughs can be used for most applications: baguettes, viennese pastries, rye bread, sandwich bread, ciabatta, pizzas and traditional sourdough-based French bread. MORE THAN TASTE, MORE REASONS TO LOVE IT Lesaffre s new sourdough signature, Livendo, is an emotive brand that is imaginative, innovative, appealing to give pleasure to the consumer. TECHNICAL INFORMATION ACIDITY DIRECTION FOR USE Recommended level of use: between 5% and 15% of flour weight. This level can be adjusted depending on the final fermentation process and the expected result. PACKAGING 5kg / 10kg / 1000kg Others on request STORAGE This product is a live sourdough. It preserves all its properties in its original packaging, not opened and stored between 2 C and 6 C. Gassing naturally occurs, store in upright position. SHELF LIFE 14 weeks from date of production. INGREDIENTS Water, Flours (T85 rye flour, malted wheat), Sourdough bacteria and yeast, Salt, Stabiliser: xanthan gum. Contains: rye (gluten) Made on a production site using gluten.
8 Beer Bread Recipe Baker s Tip: Before baking, let the doughs skin so that the beer batter cracks nicely on the surface. FORMULA PROCESS INGREDIENTS Weight (g) (%) Traditional French flour T ,0 Rye flour T ,0 Potato starch ,0 TOTAL FLOUR ,0 Monk's ale ,0 Water ,0 LIVENDO White Rye ,0 Salt 18 1,8 Compressed Yeast 20 2,0 Speciality Breads Improver 5 0,5 TOTAL 1 893,00 BEER BATTER Rye flour T ,0 Monk's ale ,0 Yeast 8 0,8 Type of mixer Spiral Base T 60 C Mixing L3' / H3' Dough T 25 C +/- 1 C First rise 3H Division 400g Relaxation 30' Shaping Shape into triangle then spread beer batter with a spatula. Final proofing 70' at 25 C Baking 30' at 250 C then at 230 C. ALWAYS MORE THAN TASTE AND GREATER DIVERSITY Discover our full range of liquid live sourdoughs. 4 variations to customize all your creations. DURUM WHEAT & MALT DURUM WHEAT BUCKWHEAT WHITE RYE Livendo is also a range of starters, devitalized sourdough, and sourdough-based preparations. Discover all our products on livendo-lesaffre.com Lesaffre UK & Ireland E3 Blackpole East Trading Estate - WR3 8SG - Worcester
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