Complex, rich aroma
Fermentazione Lattica Pater® produces dozens of aromatic compounds that together deliver the complexity typical of sourdough, in a stable ingredient.
The character of baked goods is determined before baking, during fermentation.
Sourdough is a complex microbiological ecosystem: lactic acid bacteria and wild yeasts coexist in symbiosis, each with its own metabolism, each contributing to the final result. But it is a fragile, unstable balance that is difficult to control.
Fermentazione Lattica Pater® was born from an in-depth study of this ecosystem: we identified the bacterial strains responsible for the most significant benefits – aroma, structure and product preservation – and made them available in a stable, reproducible and industrially scalable form.
In brief
Fermentazione Lattica Pater® is a fermentation process driven by cultures of lactic acid bacteria selected from sourdough, which act on the dough during processing to improve the structure, aroma and shelf life of baked goods.
4 benefits of lactic fermentation in the finished baked product
Superior structure and chewiness
Bread made with Fermentazione Lattica Pater® retains its characteristics over time: the crumb stays fluffy and the texture soft for longer.
Improved digestibility
The proteolytic enzymes of lactic acid bacteria partially pre-digest gluten proteins during fermentation. The resulting baked goods are light and naturally easier to digest.
Extended shelf life without preservatives
The organic acids produced during Fermentazione Lattica Pater® naturally inhibit the growth of mould and unwanted bacteria. The result is extended preservation without E-numbers.
Proprietary microencapsulation technology
Thanks to proprietary technology from Il Granaio delle Idee, the lactic acid bacteria are enclosed in a coating that protects them during storage, keeping them alive in the flour, ready to dissolve as soon as it comes into contact with the water in the dough. Just as happens with sourdough.
Discover where this technology comes from →Fermentazione Lattica Pater® vs traditional sourdough
Sourdough is irreplaceable where variability is valued. Fermentazione Lattica Pater® is the answer when precision and consistent results become a necessity.
Fermentazione Lattica Pater®
Traditional sourdough
Complex, stable, reproducible
Aromatic profile
Complex, variable, influenced by environment, temperature and flour
Maximum — the same result in every batch
Reproducibility
Low — each feeding introduces variables
No maintenance — added to the dough as an ingredient
Operational management
Requires daily care, specialist expertise and dedicated space
Unlimited — designed for industrial and artisan production
Scalability
Limited — difficult to maintain quality at high volumes
12 months at room temperature
Ingredient shelf life
Days — requires regular feeding
Fermentazione Lattica Pater® in bread, pizza and pastry
Live lactic acid bacteria
Pater® Pizza
Melt-in-the-mouth texture, chewiness, freshness and rich aromas
Live lactic acid bacteria
Pater® Pasticceria
Melt-in-the-mouth texture, chewiness, freshness, rich aromas and well-rounded flavour
Let's clear things up!
"Lactic" does not mean "milk"
The adjective "lactic" immediately brings milk to mind, which is understandable because they share the same etymological root.
But the connection with milk ends there: lactic acid bacteria are named after the lactic acid they produce, not after milk. Lactic acid contains no milk, is not derived from milk and has no chemical relationship with milk.