Lesaffre Et Cie

Lesaffre Developpement

Patrick Taillade

Didier Colavizza

Pascal Lejeune

Nicolas Lindley

Pascal Loubiere

Emilie Bryckaert

Emmanuel Vidor

The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's leaven, whose dry matter content is from 12 to 50%, whose pH is from 4 to 4.3, and which provides at least 1 billion of revivable lactic bacteria per gram during at least 4 weeks, provided it is preserved at a temperature lower than 10&deg; C., being capable, after the said preservation or conservation, to ferment a baker's dough in accordance with a direct process for the production of leavened bread.

Ready-to-use long conservation baker's leaven

The subject of the invention is the use, for the production of formic acid and/or formate starting from a culture medium containing a fermentable sugar, of a bacterial strain

Method for the natural production of formic acid or formate

Growing community of inventors

Mouvaux, France

Patrick Taillade