A combination of Florapan® L62 and A17 covers the typical bitterness of spelt and delivers a delicious bread flavor.
With Florapan® L 62 for an intensive bread flavor.
With Florapan® LA4 for an broad bread flavor.
Rye-mixed bread with Florapan® Starter Cultures:
Florapan® L62 for an intensive sourdough.
Florapan® LA4 fermeted sourdough delivers a broad acidity note.
Different flavor direction based on different Florapan® Yeast.
Florapan® A16 give a slight acid touch with a fresh note
Florapan® A17 enhances the yeast and sweet flavor and gives an unique broad flavor.
Very nice and unique yeast flavor in combination with a mild acid coming from lactic acid. The lactic acid support the milky and creamy note of the fine pastry products.
Fine pastry products with new flavor experience made in a straight dough process. Not only for Brioche also croissants, Danish and other fine pastry products.
Ciabatta style bread in straight dough process with unique yeast flavor.
Baguette with a unique broad bread flavor.
Process: sponge & dough with a retarded storage step.