A blend of live lactic ferments and yeasts for making bread, pizza and many other extraordinary baked products.
Intense flavors and aromas
More freshness, for longer
The extraordinary characteristics of Pater® baked products are: great meltability, improved chewiness and fragrance; enchanting flavors and aromas typical of sourdough. In addition, Pater®'s Live Lactic Ferments delay the staling of baked goods, which will stay fresher, longer.
The chart shows the ratings given by six trained judges who tested and compared a bread prepared with Pater®, an ordinary bread and a bread prepared with an improver.
In addition, several scientific publications report that a bread made with lactic ferments is more digestible than a bread made only with brewer's yeast only.
Dosage: dose Pater® at 10% on the weight of your flour and add the ingredients of your favorite recipe (flour, water, salt, brewer's yeast). Dough temperature: 30°C .
Directions for use: the Live Lactic Ferments and Yeasts contained in Pater® have a reduced gasogenic effect, just like those of sourdough. Always add brewer's yeast in the same amount as you normally use. You can combine Pater® with an infinite variety of flours.
Sales directions: you can declare Pater® as Sourdough in your ingredients list. Alternatively, you can declare nothing, because enzymes and live lactic ferments are technological improvers.
Storage: store in a cool, dry place (max 25°C) away from light and heat sources. Pater® does not require refrigerated storage. Close the paper bag after use.
10 Kg (COD. 549 NCC)
Food bag (Paper | Pe HD)
Fill the form and send us a request for more information about this product.