Starter Culture for Bread LBB BR
The starters offered by LB Bulguricum Plc. Suitable for the production of different types of bread are distributed under the designation LBB BR. These are applied as adjunct culture for the preparation of the pre-ferment or they are directly incorporated prior sour-dough rising . The starters contain combinations of meso- and thermophilec cultures .
The LBB BR starters enhance the aroma formation in the ready product , contribute to the good rising properties of the dough , and prolong the shelf life of bread .
- Starter for bread LBB BR
- l: The acidification rate is presented as the time (Hours) , needed to reach Ph of 4.8 – 5.2
- Quality parameters of wheat bread prepared with and without added starter