Fermentolevain® products from the BERTRAND-PUMA range are designed specifically for use in baking and pastry-making.
Fine gourmets or not, consumers will always love tasty bread. The hand-crafted flavour of a leaven product is popular as the crunchiness of the crust, irregular air cell structures in the dough and its cream colour give it a more rustic feel, reminiscent of old-style bread.
The loaves obtained are consistent, rich, with a slightly lactic taste that can be altered with more sour flavours by adjusting the « Chef », the temperature and the proofing time.
Better bread storage:
Leaven bread can be stored and preserved longer than common bread, thanks to the acidity released by the bacterias, which slows down the staling. This kind of bread also has a thicker crust that acts like a protective cover. It helps to keep the humidity in the bread, and limits the drying of the crumb.
Unique and widely known for their characteristic flavor, leaven breads have a brighter and more golden color after baking.
Easier mechanisation and working of dough
Using natural leaven shortens fermentation and kneading time. As the glutinous tissue is much more structured, mechanical operations are easier : the dough is more supple, which facilitates lamination and moulding, cutting is sharper and the dough is less sticky.
THE ASSETS OF THE FERMENTOLEVAIN® :
•Consistency of quality and taste
•Rapid development of leaven
•Perfect, controlled hygiene
•Simple use and mixing
•A 100% organic process
•An economical and profitable product
•The “Chef” leaven can be made directly into the tank