Yeast & Bread-making

Crème de levain

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’.

Applications

 

Crème de Levain® has many uses in bread-making, including: baguettes, special breads, sandwich bread, brioche, Viennese pastries… not forgetting traditional French bread.

 

 Advantages

All the characteristics of spontaneous yeast :

• The aromatic richness of bread,
• Adds the acidity and taste so characteristic of products fermented with sourdough,
• Develops the typical texture of bread fermented with sourdough,
• Helps bread to stay fresher for longer.

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Packaging

5kg net unit
Container

Storage and conservation

6 weeks as from its production date, if stored at a temperature between 0°C and + 6°C maximum