Any passionate baker knows the value of baking based on liquid sourdough.

Sourdough is a liquid dough with equal parts of water and flour subjected to natural fermentation, the function of which is to produce acids that are beneficial for kneading the dough. These acids also improve the appearance and taste of the product. They allow longer storage and significantly improve nutritional qualities.

Above all, it is a way to personalize your production and retain your customers with a taste that you can work in your own way and that your customers will not find in your competitors.

In theory, mastering the production of liquid sourdough can raise questions. In reality, there is nothing simpler and more rewarding, as long as you have the ideal machine.

At JAC, our international activity has allowed us to face many challenges because the liquid sourdough used in Lyon is not that of Moscow, Barcelona, ​​New York, Berlin or Brussels.

But a versatile machine and a well-mastered process make it possible to efficiently meet all these needs.