Nom :
PHIL LEVAIN
Gamme : 
LIQUID SOURDOUGH

Description :		  
This 100 % natural product is developped with our own colony of bacterias. Among its numerous functionnalities it will help you to :
  • bring a slight fermentation taste to the bread
  • improve the texture, the colour and the general aspect of your final products
  • improve the suppleness of the dough
Ingredients : 
 Rye sourdough
 
Application : 
 All types of breads, pastries, viennese bread, rusks or melba toasts, pizzas, biscuits
 
Dosage : 
   
 1 to 20 %
Physico-chemical  
caracteristics :
   
 Dry material : 42 %
pH : 3.4 +/- 0.15
Acidity : 40 - 43
 

Packaging : 

 12 litres bucket or 1 litre tetra-pack
 
Shelf life : 
 3 months at 4°C