Lactic Acid Bacteria Fermentation Liquid (Live Bacteria) from China Suppliers & Factory for Quality Probiotics
Deposite: CCTCC M 2020833
Shelf life: 24 months
Storage conditions: Stored at -18℃or lower
Health Benefits
Production Parameter
| Product Features | Accelerates dough fermentation; post-fermentation, the product provides a distinctive lactic acid bacteria fermentation flavor, enhancing the taste and aroma of baked products. |
| Storage Conditions | Refrigerate at 2-6°C |
| Shelf Life | 28 days |
| Application | Fermented dough, baking ingredients. |
| Usage | Can be integrated before dough fermentation or directly into baked goods. |
| Recommended Dosage | Add 10%-15%, or adjust based on actual production needs. |
| Packaging Specifications | 1L/box (Tetra Pak) |
Detailed Analysis of Lactic Acid Bacteria Fermentation Liquid
To maintain the quality of the Lactic Acid Bacteria Fermentation Liquid, it is imperative to follow appropriate storage conditions. Refrigeration at 2-6°C is essential to preserve the live bacteria type and product features.
Adhere to the recommended dosage of 10%-15% or modify based on production requirements for optimal outcomes. Utilize the 1L/box Tetra Pak packaging to ensure efficient product preservation.
Tips
Adding flour to the fermenting mixture is a common baking technique, particularly when producing bread and certain types of pastries. This process offers several benefits:
The fermenting mixture houses yeast and other microorganisms that generate various flavor compounds during fermentation, which enhance the taste of the final baked goods.
Fermentation can aerate the dough, aiding in the formation of the desired structure of bread or pastries. The carbon dioxide bubbles created during fermentation expand during baking, resulting in a light, porous texture in the dough.
Fermentation can enhance the availability of specific nutrients in food, such as improving the body's absorption of minerals in grains.
The acidic environment formed during fermentation can prevent the growth of harmful bacteria, hence prolonging the shelf life of baked goods.
Fermented foods often harbor probiotics, which promote digestive health and support a balanced gut microbiota.
In baking, utilizing fermenting mixtures like sourdough is a traditional technique that not only boosts the food's quality but also introduces diversity and complexity to the products.