Launching a Rich Aroma Live Liquid Sourdough
12 Mar 2014 | Philibert Savours
Philibert Savours has launched Perspective, positioned as the 1st organic active CME (Complex Microbial Ecosystem) live liquid sourdough that is rich in aroma and ensures that the dough rises naturally. Produced exclusively by spontaneous fermentation, this ready-to-use sourdough guarantees authenticity, simplicity, quality and a natural approach.
This is Rob Wis at the Europlan in Paris, and I'm here with Pascal Philibert, who is the president of Philiberts, and the company is highlighting a very interesting new sourdough solution that they are launching here at the show.
Can you tell me a little bit about what this is and how it can be used?
It's really a brand new sourdough for us.
Why?
Because yesterday our sourdough.
We are not capable to produce a beautiful French baguette without any yeast, and with this new sourdough, the power of fermentation is really more stronger.
It means it's possible now to produce a bread, baguettes or countryside bread or so many different breads without any added gram of yeast.
For us it's a very bright blue.
That And breakthrough, but for one part and the second part, it was obliged to our competitors to show we are capable also to produce this type of products because the view of the sourdough, it really belongs to the big company which produces yeast and also sourdough, and their vision was very different from my vision of the sourdough for me.
My vision of sourdough is to give better taste but not give a big fermentation power, and it's the reason why we were obliged to work on this field.
It's very important to be on so many different fields and with Annabelle Vera, she works a lot on this topic.
And now for the first time we just saw the French baguette which was made just with sourdough without any yeast added.
And what's the main advantage for the for the baker?
Frankly speaking, for me, because I am a baker.
I don't know it's advantages.
It's new and old possibility because a very long time ago the baker was obliged to work just with the sourdough before the yeast was discovered just as they did the sourdough.
And with the new industry, big companies created a new market, just yeast, and now I just want to say it's possible for the baker to produce bread with yeast or with sourdough, and this may be is something new.
And on the other hand, sure, when you use sourdough.
The taste of the bread, the crust, the crumbs, the chef lab is so different and it's very easy for the customer to understand the difference, to find the difference, to taste the difference.
And I think.
There is a possibility to create a new market with added value because this product is 100% natural.
Apart from these classic French baguettes, what other kind of bakery products do you think are particularly useful for using this ingredient?
I think it's not just for the French baguette because it's possible to have different sourdough with different tastes, and it's possible to stick with a German product.
It's possible also to touch the bread with more maize.
I really think it's possible to produce so many different kinds of products.
If you use wheat flour, rye flour, maize flour, if you use buckwheat flour, it's possible to produce so many things.
When you need yeast, it's possible to replace yeast by sod.
It's really, I think, an open door, open market product.
Thank you very much.
You're welcome.
