Types of Sourdough Powders
Sourplus powders are used in industrial, semi-industrial and traditional bread, kinds of cake, sweets, pasta and other cereal products. Due to its use, not only the technological properties such as strength of the dough, but also the quality and durability of the product are strengthened. It should be noted that the lactic sourdough certificates have been obtained by the knowledge-based Parsian Enzyme Iranian Co., for the first time in Iran.
Wheat sourplus (fresh sourdough)
Barley sourplus (fresh sourdough)
Oat sourplus (fresh sourdough)
Rye sourplus (fresh sourdough)
Wheat sourplus powder
Barley sourplus powder
Oat sourplus powder
Rye sourplus powder
Sourplus or Lactic Sourdough
Lactic sourdough is a biotechnology product of the knowledge-based Parsian Enzyme Iranian Co. which is currently monopolized by some European companies. This product started for the first time in Iran in cooperation with experts and professors of the university under the form of a research project in 2011 and has been completed after numerous research and experiments. Lactic sourdough is a result of the activity of some lactic bacteria in flour, which ultimately leads to the production of a nutritious fermented food containing unique beneficial microbial metabolites. This product was originally designed and manufactured by Parsian Enzyme Iranian Co., and is used in various cereals such as barley, oat, producing special fermentative products.
How to make Sourplus
All the strains used in this process are screened, isolated and maintained by the company’s experts. This product is physiologically active after preparation of lactic and probiotic bacterial strains. It is inoculated into the main culture medium after conduction of two times of passage and activation in different ratios. The inoculation is carried out in the controlled fermenters, and ultimately, the end of the product is announced after reaching the desired pH and the acidity; therefore, the product can be used in two ways. The first method is producing and supplying fresh lactic sourdough, which can be used in all bakery products and industrial bread. The second method is transferring to spray dryer machines in order to increase its durability; they are packaged and stored in three-wall packages.