“LB Bulgaricum” offers starters suitable for the production of different types of bread. The cultures are marketed under the trade name LBB BR and contain a combination of mesophilic and thermophilic cultures, such as Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis var. diacetylactis and Leuconostoc mesenteroides ssp. cremoris.
LBB BR starters help for the development of the flavour of the finished product, they improve the dough rising and increase the shelf life of the bread.
They are marketed in three-layer aluminium foil packs of various weight depending on the needs of our clients.
Microbiological properties:
Number of viable cells CFU/g – no less than 5.0 х108
Storage: at temperature of -18 °С
