The sourdough bears strong traditional and cultural aspects that have been preserved over the years. In the last decade there has been growing consumer interest in sourdough but there is a lack of harmonization in different countries around the world and difficulty in classifying and defining sourdough as a leavening agent or as an ingredient. In this seminar we will discuss the different views in several countries in Europe, the United States and Brazil and labeling recommendation according to FEDIMA (Federation of European Manufactures and Suppliers of Ingredients to the Bakery Confectionary and Patisseries Industries). Understand the differences between Active and Inactive Sourdough and the possibilities for sourdough bread, indirect, direct and combined method.
Also understand when to install a sourdough line behind the bread making line and when to use ready-to-use sourdoughs.
