SACCO CULTURES FOR THE BAKERY INDUSTRY
SACCO cultures are revolutionising the bakery industry by offering natural fermentation solutions that improve flavour, structure, and product consistency. Used in sourdough and other fermented doughs, these carefully selected cultures deliver reliable fermentation performance and distinctive taste profiles.
By promoting the natura breakdown of starches and proteins, SACCO cultures enhance dough elasticity, volume, and aroma while extending shelf-life - without the need for artificial preservatives. Bakers benefit from consistent results and the ability to offer cleaner-label, artisan-quality breads with unique flavour notes.
Whether for large-scale production or traditional bakery setups, SACCO's high-performing cultures help craft breads that stand out for their freshness, digestibility, and authentic character.
| CULTURE | DESCRIPTION |
Lyoflora B-12 (sourdough) | Consists of Lactobacillus fermentum which can be used in bread production. Produces gas during growth and is suggested to be used in production of bread without yeast added or to increase the rising. |
Lyoflora B-7 (sourdough) | Consists of Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Leuconostoc mesenteroids ssp. cremoris, Pediococcus acidilactici, and Pediococcus pentocaseus. Promotes the rising, increases the dough extensibility and softening, enhances bread aroma formation, and decreases the rate of bread staling. |
Lyoflora BLN-1 | Consists of Leiconostoc mesenteroids which can be used in bread production. Produces gas during growth and it is suggested to be used in the production of bread without yeast addition or to increase the rising. |
Lyoflora D-17 (sourdough) | Consists of Lactococcus lactis ssp. lactis enhancing butter flavour in pastry products. |
Lyoflora LPR A | Consists of a selected strains of Lactobacillus rhamnosus and Lactobacillus plantarum. Inhibits yeasts and moulds development. |
Lyoflora BG-112 | Consists of Lactobacillus plantarum. Inhibits yeasts and moulds development. |