Dried cultured flour from Lallemand
Feb. 17, 2012
Böcker M dried cultured flour from Lallemand Baking Solutions provides a mildly acidic flavor and subtle toasted notes to breads, tortillas, puff pastries, pizza doughs, croutons, bread crumbs, crackers, pie crusts and other baked foods. It is produced in the traditional way by fermenting wheat flour and malted wheat flour with selected bacteria and yeast cultures. The natural levain is then dried. The baker adds this ready-to-use product directly to the dough to enhance or replace sponge, brew or other prefermentation steps to give finished products an authentic European flavor.