Abstract: Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm3/g.

Abstract: Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm3/g.

Abstract: This product based on leaven comprises a package containing living leaven closed with a gas tight seal. The leaven is in a nitrogen atmosphere.

Abstract: A cutting module comprises a circular knife and a circular bedknife rotatively mounted on a frame in such a way that their respective axes are substantially parallel to each other. The distance between the axis of the knife and the bedknife is such that their respective periphery is brought close together or brought to bear on each other over a part of their periphery in order to cut a web passing between the knife and bedknife. The knife or the bedknife are mounted on a mechanism provided with an adjustable eccentric so as to adjust the penetration by modifying the height of engagement of the knife with respect to the bedknife.