Fabricación de productos de panadería y pastelería en una sola etapa

Fermento impulsor, que se caracteriza por que -Está exento de levadura de panadería -Consta de una mezcla de al menos dos cultivos puros cultivados de bacterias de ácido láctico, donde los cultivos puros se eligen del grupo compuesto por L. plantarum, L.pontis, L. sanfranciscensis, L. crispatus, L. suntoryeus, Le. Argentium, L. helveticus, L. paralimentarius, L. fermentum, L. paracasei, L. frumenti, L. alimentarius, W. cibaria, W. confusa, P. acidilactici, P. parvulus y P. pentosaceus, donde al menos un cultivo puro seleccionado es una cepa de pediococos, y -contiene al menos una cepa cultivada de sacaromicetos o blastomicetos elegida del grupo formado por C. humilis, C. milleri, S. exiguus, S.cerevisiae, S. minor, S. pastorianus y S. fructuum, donde los blastomicetos o sacaromicetos en ningún momento han sido cultivados sobre melaza. Dough ferment comprises: a mixture of at least two cultivated pure cultures of lactic acid bacteria comprising e.g. Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus sanfranciscensis, Lactobacillus crispatusor Lactobacillus suntoryeus; and at least a cultivated strain of yeast-like fungi comprising e.g. Candida humilis, Candida milleri, Saccharomyces exiguus, Saccharomyces cerevisiaeor Saccharomyces minor, where the ferment is free from baker's yeast. Dough ferment comprises: a mixture of at least two cultivated pure cultures of lactic acid bacteria comprising Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus sanfranciscensis, Lactobacillus crispatus, Lactobacillus suntoryeus, Leuconostoc argentinum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus frumenti, Lactobacillus alimentarius, Weissella confusa, Weissella confusa, Pediococcus acidilactici, Pediococcus parvulusor Pediococcus pentosaceus, where the pure culture is Pediococcusstrain; and at least a cultivated strain of yeast-like fungi comprising Candida humilis, Candida milleri, Saccharomyces exiguus, Saccharomyces cerevisiae, Saccharomyces minor, Saccharomyces pastorianusor Saccharomyces fructuum, where the yeast is cultured for 0 time on molasses, and the dough ferment is free from baker's yeast. Independent claims are included for: (1) a sourdough bread, made from the dough ferment, where the crumb of the finished baked bread contains flavoring substance (vanillin) in a concentration of greater than 1000 mu g/kg dry mass; (2) sourdough baked goods, made from the dough ferme