LB fermentation agent R is a mixed, live culture made of heterofermentative lactic acid bacteria of the: LB plantarum; LB parakasei; LB buhneri; LB brevis; LB fermentum; LB sanfransiscensis; Propionibacterium chermanii, grown on a four-stage basis on a nutrient medium including: soy flour, wholemeal rye flour, whole grain corn flour and whole wheat flour, wheat fiber, enzymes: α amylase and xylanase. The grown bacterial culture is dried at ambient temperature to a residual 11-12% biologically bound moisture.
Purpose: LB fermentation agent R serves to improve the structure and volume of rye, rye-wheat, wholemeal wheat bread and brown bread , as well as bread products made from these types of dough; to protect naturally the bread from the development of potato disease and mold; to extend the shelf life and maintain the freshness of the crumb; to refine the taste and flavour of the baked product; to make from the bread product “useful food” by enriching it with probiotics and vitamins.The LB fermentation agent R enhances the technology of the bakery products .
Dosage : The LB acidifying agent R is applied in a dose of 3 to 6 kg per 100 kg of flour. The estimate depends on the current state of the flour used and the bread making technology (continuous or periodic baking).
In continuous cooking, the rise time, i.e. the time for developing microbiological processes , is strictly regulated. The amount of fermentation agent is close to the high dose. With very fresh flours – as well .
You can find Prosperity company is in Hall 3 – booth A13
