Livendo LV1 – Haw | 食品添加物合法業者資訊網
LivendoLV1.Startersareusedtoobtainsourdoughwiththedesiredcharacteristicsforbaking,thankstoacarefulchoiceofspeciesandstrains.Lesaffre's ...
DescriptionApplications
0.2% – 0.5% on the total flour weight depending on the product reference and the desired level of acidity and maturation process.Directions For Use
Dissolve the contents of the sachet in water at a temperature of 30-35°C. Add flour and salt. Once an even mixture has been obtained, leave the dough to rest for 18 to 24 hours at 30°C.Storage
Keep at between -18°C and 25°C.Date of Minimum Durability (D.M.D)
24 months from production date for starter LV1.Packaging
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Livendo LV1 – Haw | 食品添加物合法業者資訊網
Livendo LV1. Starters are used to obtain sourdough with the desired characteristics for baking, thanks to a careful choice of species and strains. Lesaffre's ... Read More
Livendo | 食品添加物合法業者資訊網
Livendo, Lesaffre's new sourdough signature.A brand fired by passion to stimulate the imagination of innovative bakers and to meet consumers' expectations. Read More
Livendo | 食品添加物合法業者資訊網
... Engineering · English. Svenska. Livendo-LV1. Home > Products > Livendo-LV1. Lesaffre Nordic Taljegårdsgatan 11A – 431 53 Mölndal. Notifications. Read More
LIVENDO®乐芬多 | 食品添加物合法業者資訊網
LIVENDO®乐芬多– LV1酸面种引子是一种方便制作完全酸面团的引子。它使得能够在单次不到24小时的制作中,就可以产生酸面团! 它由脱水浓缩的活微生物 ... Read More
Livendo™ starter LV1 – Lesaffre | 食品添加物合法業者資訊網
Livendo™ starter LV1 ... Livendo™ starter LV1 is a unique product and a live culture: a combination of pure strains of live lactic acid bacteria and live yeast. Livendo ... Read More
Sourdough Starter • Lesaffre Nordic | 食品添加物合法業者資訊網
Discover our LIVENDO sourdoughs for artisan bakers. LV2-2015V2-LIVENDOCard-100x210-ENG-2. Livendo® LV1 Sour dough starter (wheat). Live and active ... Read More
大申貿易 | 食品添加物合法業者資訊網
... 今年大申參加台北國際烘焙暨設備展,攤位在M520 歡... 2017.04.05. 法國樂斯福LV1更換新包裝 LIVENDO-LV1老麵起種酵母更換新包裝,不論新舊... 2016.09.10. Read More
路易• 樂斯福杯 | 食品添加物合法業者資訊網
LIVENDO-LV1老麵起種酵母. LIVENDO-LV1 老麵起種酵母. 法國原裝進口,品質純正. 短時間製作魯邦老麵,提供發酵香味. 增加麵糰穩定性. 製作兼具口感和風味的 ... Read More
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