Florapan starter cultures from Lallemand Baking Solutions produce European-style levain (sourdough) in a single, easy step. The cultures contain lactic acid bacteria, often in combination with aromatic yeast. The yeast strains are specially selected for their ability to produce organic acids and aroma compounds, which give the finished bread a sourdough flavor and better shelf life because of the yeasts’ anti-molding and anti-staling properties. Intended for San Francisco sourdoughs and rustic breads, Florapan L62 contains a specific hetero-fermentative lactic acid bacteria strain that allows limited gas production and permits the baker to prepare a 1-step liquid or stiff preferment within 18 to 24 hours.
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