Any passionate baker knows the value of baking based on liquid sourdough.
It is a natural improver that helps develop aromas, increase shelf life and crispness.
But above all, it is a way to personalize your production and retain your customers with a taste that you can work on your own way and that your customers will not find in your competitors.
In theory, mastering the production of liquid leaven can raise questions. In reality, there is nothing simpler and more rewarding, as long as you have the ideal machine.
At JAC, our international activity has allowed us to face many challenges because the liquid leaven used in Lyon is not that of Moscow, Barcelona, New York, Berlin or Brussels.
But a versatile machine and a well-mastered process make it possible to efficiently meet all these needs.
