Pater® Pasticceria is a blend that contains Live Lactic Ferments and typical Yeasts from the original microflora of Sourdough. It's a unique and innovative formulation that allows, for the first time, to enclose all the characteristics and functionalities of Sourdough into a dehydrated blend.
Pater® Pasicceria is ideal for the production of special occasion large leavened cakes such as Panettone, Pandoro, Colomba Pasquale, and Veneziana, as well as for croissants.
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.
Available formats:
Packaging:
DMD:
Available formats:
5 Kg (COD. 570 NCC)
Packaging:
Food bag (Paper | Pe HD)
DMD:
12 months
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