Pater® Pizza


A unique blend with live lactic ferments and enzymes, formulated for Pizza and Focaccia.

Great meltability

Great meltability

Intense flavors and aromas

Intense flavors and aromas

Improved chewability

Improved chewability

More freshness, for longer

More freshness, for longer

Clean Label

Clean Label

The features of Pater® baked products

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.

For more information go to the research >

The history of San Francisco Bread begins in the West Coast city of San Francisco, just over a century ago. This bread, soft on the inside and crispy on the outside, was made with a long, slow rising process and was characterized by high hydration. With its slightly lactic scent, given by sourdough, it was immediately loved by all its inhabitants. 

In the mythical years of the Gold Rush, this bread was…

More information

How to Use Pater® Pizza?
  • Dosage for pizza and focaccia: dose Pater® Pizza at 10% of the weight of your flour and add the ingredients of your favorite recipe (flour, water, salt, brewer's yeast). 
  • Directions for use: The Live Lactic Ferments and Yeasts in Pater® Pasticceria have a reduced gasogenic effect, just like those of sourdough. Always add brewer's yeast in the same amount as you normally use. Pater® Pizza can be combined with a wide 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.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

5 Kg (COD. 569 NCC)

Packaging:

Food bag (paper | Pe HD)

DMD:

12 months

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