LIVENDO, LESAFFRE`S NEW SOURDOUGH SIGNATURE

PRESS RELEASE-JANUARY 2016
LIVENDO,
LESAFFRE’S
NEW SOURDOUGH
SIGNATURE
Lesaffre, quick to break new ground, is now
extending its offering on the fast-expanding
sourdough market with a new brand
and more comprehensive range, structured
around 4 product families: starters, live
sourdough, devitalized sourdough
and sourdough-based preparations.
With more than 20 product references in total,
Lesaffre thus offers a wide choice of solutions
with varied aromatic profiles to stimulate
SOURDOUGH,
A FAST-EXPANDING MARKET
“The demand for sourdough-based products is steadily rising“, Eric Schubert
continues. The reason is simple, consumers want authentic products that combine the notions of taste and well-being. So, it’s no coincidence
that the baseline ‘More than taste, more reasons to love it’ was
chosen to underline all the benefits of sourdough, but mainly naturalness, freshness and health.
the baker’s imagination and creativity.
NEW BRAND,
NEW PACKAGING
With LIVENDO, Lesaffre offers bakers genuine sourdough expertise and a new way
of communicating about flavour. ‘We decided to opt for an imaginative, innovative,
appealing brand’, explains Eric Schubert,
in charge of the Ingredients Department at
Lesaffre International. The name LIVENDO
is both vital and meaningful: it conjures up
live products, sourdough and dough. The choice of dark
red and a spiral to symbolise the mixing process makes
the brand readily identifiable. The packaging has also
been totally reworked to make the range more legible
and appealing.
3 Améliore le goût, la conservation, la présentation
finale des pains et la texture de la mie
3 Facilite le façonnage des pâtons
3 Improved bread taste, freshness, bread appearence
and crumb texture
3 Easier to mould
BLÉ DUR / DURUM WHEAT
BD100 LEVAIN DE BLÉ DUR DÉVITALISÉ
DEVITALIZED DURUM WHEAT SOURDOUGH
FR CONSEILS D’UTILISATION
EN DIRECTION FOR USE
- Levain de blé dur dévitalisé BD100 permet de
personnaliser vos productions. Sa dose d’utilisation
varie de 2% à 4% du poids de farine en fonction de
l’intensité aromatique souhaitée (de 200 à 400g pour
10kg de farine).
- Incorporer directement à la farine avant le
pétrissage.
- Devitalized durum wheat sourdough BD100 allows
you to personalize your production, adjust the level
of use from between 2% to 4% on flour weight
according to the aroma intensity required (from 200
to 400g for 10kg of flour).
- Add directly to the mixer.
INGREDIENTS
Devitalized Durum Wheat Sourdough.
Levain de blé dur dévitalisé.
Peut contenir traces de soja, œuf et lait.
Lors de la fermentation, les levains produisent des acides
organiques comme les acides acétiques, lactiques et
propioniques nécessitant les pictogrammes ci-contre au
regard de la règlementation CLP.
STOCKAGE
Conserver dans un endroit sec et frais (25°C max.).
Important : bien refermer la poche interne après utilisation.
A consommer de préférence avant fin / n° lot : voir
sur l’emballage
INGREDIENTS
May contain traces of soy, egg and milk.
During fermentation, the sourdough produce organic acids
such as acetic, lactic and propionic acids requiring the
pictograms below under the CLP regulation.
STORAGE
Store in a cool, dry place (25°C/77°F max.).
Important: keep the bag closed after each use.
Best before end / batch n° : see on the package
Fabriqué en UE - Made in EU
LESAFFRE INGREDIENTS SERVICES
67, Rue de la Gare - 50510 Cérences - France
Tel. +33 (0)2 33 91 40 00
Distribué en France par LESAFFRE FRANCE
103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France
Tel. +33 (0)1 49 77 19 01
H318
P280
P305+P351+P338
DANGER.
Contient : Acide lactique.
Provoque des lésions oculaires
graves. Porter des gants de protection/ des vêtements de protection/ un
équipement de protection des yeux/ du
visage. EN CAS DE CONTACT AVEC LES YEUX :
rincer avec précaution à l’eau pendant plusieurs minutes. Enlever
les lentilles de contact si la victime en porte et si elles peuvent être
facilement enlevées. Continuer à rincer.
DANGER.
Contains: Lactic acid.
Causes serious eye damage. Wear protective gloves/protective
clothing/eye protection/face protection.
IF IN EYES: Rinse cautiously with water for several minutes. Remove
contact lenses, if present and easy to do. Continue rinsing.
Poids net
Net weight
10 kg
A WHOLE HOST
OF BENEFITS!
Sourdough is a natural fermentation
agent, which actively helps to enrich the
sensory profile of bread, by developing
its unique flavours and textures. However, aside from the aromatic aspect,
it also delivers plenty of benefits. The
crumb is more elastic, more open; water retention is improved,
thus delaying the staling process. The lower pH helps to preserve
bread for longer thanks to its antifungal effect. Nutritionally speaking, the addition of sourdough is highly positive: the glycaemic
index of bread is reduced, which thus helps reduce the risk of
diabetes, the bioavailability of mineral salts is improved, and the
formation of acrylamide is greatly reduced during baking.
PRESS RELEASE-JANUARY 2016
A COMPREHENSIVE SOURDOUGH RANGE
The LIVENDO range offers more than 20 sourdough
product references, structured around four product families:
STARTERS
Starters are formed from a combination of pure and carefully selected strains of lactic bacteria
and yeast and are used to produce highly developed acids and aromas in dough. They help dispense with the need to refresh a spontaneous sourdough developed using traditional methods.
DEVITALIZED SOURDOUGHS
3 Améliore le goût, la conservation, la présentation
finale des pains et la texture de la mie
3 Facilite le façonnage des pâtons
3 Improved bread taste, freshness, bread appearence
and crumb texture
3 Easier to mould
FROMENT / WHEAT
F200
LEVAIN DE BLÉ DÉVITALISÉ
DEVITALIZED WHEAT SOURDOUGH
FR CONSEILS D’UTILISATION
EN DIRECTION FOR USE
- Levain de blé dévitalisé F200 permet de
personnaliser vos productions. Sa dose d’utilisation
varie de 1% à 3% du poids de farine en fonction de
l’intensité aromatique souhaitée, (de 100 à 300g
pour 10kg de farine).
- Incorporer directement à la farine avant le
pétrissage.
- Devitalized wheat sourdough F200 allows you to
personalize your production, adjust the level of use
from between 1% to 3% on flour weight according
to the aroma intensity required (from 100 to 300g
for 10kg of flour).
- Add directly to the mixer.
INGREDIENTS
Levain de blé dévitalisé.
Peut contenir traces de soja, œuf et lait.
Lors de la fermentation, les levains produisent des acides
organiques comme les acides acétiques, lactiques et
propioniques nécessitant les pictogrammes ci-contre au
regard de la règlementation CLP.
STOCKAGE
Conserver dans un endroit sec et frais (25°C max.).
Important : bien refermer la poche interne après utilisation.
A consommer de préférence avant fin / n° lot : voir
sur l’emballage
INGREDIENTS
Devitalized Wheat Sourdough.
May contain traces of soy, egg and milk.
During fermentation, the sourdough produce organic acids
such as acetic, lactic and propionic acids requiring the
pictograms below under the CLP regulation.
STORAGE
Store in a cool, dry place (25°C/77°F max.).
Important: keep the bag closed after each use.
Best before end / batch n° : see on the package
Fabriqué en UE - Made in EU
LESAFFRE INGREDIENTS SERVICES
67, Rue de la Gare - 50510 Cérences - France
Tel. +33 (0)2 33 91 40 00
Distribué en France par LESAFFRE FRANCE
103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France
Tel. +33 (0)1 49 77 19 01
H315/H318
P302+P352
P305+P351+P338
DANGER.
Contient : Acide lactique.
Provoque une irritation cutanée.
Provoque des lésions oculaires
graves.
EN CAS DE CONTACT AVEC LA PEAU :
laver abondamment à l’eau et au savon.
EN CAS DE CONTACT AVEC LES YEUX : rincer avec précaution à
l’eau pendant plusieurs minutes. Enlever les lentilles de contact
si la victime en porte et si elles peuvent être facilement enlevées.
Continuer à rincer.
DANGER.
Contains: Lactic acid.
Causes skin irritation. Causes serious eye damage.
IF ON SKIN: Wash with plenty of soap and water.
IF IN EYES: Rinse cautiously with water for several minutes.
Remove contact lenses, if present and easy to do. Continue rinsing.
Poids net
Net weight
10 kg
Devitalized sourdough, which is produced from fermented flour (wheat, rye, spelt, etc…), requires
no preparation and can be incorporated directly into the mixing process. It lends the finished product a distinct aromatic typicity peculiar to fermented cereal. It is used in all kinds of bread-making processes.
LIVE SOURDOUGHS
Ready-to-use in liquid form, live sourdoughs enable bakers to dispense with the sourdough preparation
phase. It allows dough to rise and lends the finished product a distinct aromatic typicity peculiar to sourdough-based bakery goods. It is produced from the natural fermentation of cereal flour obtained from
organic farming.
SOURDOUGH-BASED PREPARATIONS
Thanks to its expertise in sensory analysis, Lesaffre has developed sourdough-based formulations
enriched with malt, organic acids, spices, etc… These preparations are used to extend and vary the
range of aromatic profiles in bakery goods. They are directly incorporated into the mixing to give
the finished product a unique flavour and colour.
Eric SCHUBERT,
Head of the Ingredients Department.
“The micro-organisms in sourdough, sourdough and products obtained from the fermentation process produced by Lesaffre are a direct extension of our expertise in the
field of yeast, fermentation and breadmaking. It is all naturally produced using LIVENDO, which we are proposing as a market benchmark.“
ABOUT LESAFFRE
A leading world reference, Lesaffre devises, produces and provides solutions for baking, nutrition, health and
the protection of the living organism, based on yeasts and other fermentation products. In tune with the
needs of its customers and partners, Lesaffre innovates with confidence, all the better to feed and protect
the planet.