Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition and health
Through its business unit Fermentis launched in 2003 Lesaffre has successfully served...
At a press conference held on Thursday 6 February, Antoine Baule, CEO of Lesaffre,...
Crème de Levain® is the first active live sourdough available in liquid form. Obtained using natural fermentation, this “all round” sourdough is produced and stabilised using an original process patented by Lesaffre
It is the only product of its type to possess and conserve its metabolic fermenting activity, guaranteeing the consistency of your bread-making activities and your breads. Requiring no preparation, it can be added directly to the mixing bowl just as easily as yeast. This taste-enhancing ingredient ensures maximum flexibility during production and guarantees that the finished products offer excellent taste characteristics. In the French market, Crème de Levain® enables the baker to make traditional French bread according to the ‘Décret Pain’.
Crème de Levain® has many uses in bread-making, including: baguettes, special breads, sandwich bread, brioche, Viennese pastries… not forgetting traditional French bread.
All the characteristics of spontaneous yeast :
5kg net unit
6 weeks as from its production date, if stored at a temperature between 0°C and + 6°C maximumTop of page
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.