Ready-to-use long conservation baker's leaven
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United States of America Patent
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Oct 15, 2002
Grant Date -
N/A
app pub date -
Apr 15, 1999
filing date -
Apr 15, 1998
priority date (Note) -
Expired
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Abstract
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.degree. 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.
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