New Pater®: a unique formulation based on live lactic acid bacteria

A unique and innovative formulation that, for the first time, captures all the characteristics and functionality of a sourdough starter in a dehydrated mix. For incredible performance, both in the dough and in the quality of the finished product.

What Pater® is: technology, breadmaking mix and baked product

After selecting the live lactic acid bacteria and yeasts typical of sourdough microflora, our R&D laboratory combined them with an innovative selection of enzymes, creating a mix unlike any other on the market: Pater®. It is a dehydrated mix, ideal for producing all types of baked goods without chemical additives: soft breads, crusty breads, pizzas, focaccias, Scrocchiarella Romana, crackers, breadsticks, rusks and much more. Furthermore, Pater® is not just a formula or a production process, but also the name of the products that master bakers can bake, for example: Pane Pater®, Pizza Pater®, Focaccia Pater® or Pane di Sanfrancisco®… Unique leavened products that win consumers over with their unparalleled melt-in-the-mouth texture, rich aromatic notes and enticing aroma.

Lactic acid bacteria today: research into nutritional benefits

In recent decades, numerous studies have demonstrated the effectiveness of lactic acid bacteria, especially in nutrition, rediscovering their potential and the benefits they offer our bodies. Western science has revisited traditional food fermentation techniques, with the aim of bringing the fermented foods consumed in the past back to our tables and harnessing their benefits for our well-being. Sourdough is one of the oldest examples of fermented foods, used today to produce leavened baked goods. We have selected some research studies and scientific publications that have explored its potential and nutritional benefits.

Explore selected research on bread made with lactic acid bacteria >

Why choose Pater® and its live lactic acid bacteria?

The outstanding characteristics of Pater® baked goods are their unparalleled melt-in-the-mouth texture, chewability and aroma; qualities intertwined with the rich flavors and aromatic notes typical of sourdough. In addition, the live lactic acid bacteria in Pater® delay the staling of baked goods, keeping them fresher for longer. Furthermore, when it comes to labeling for sale, you can declare Pater® as sourdough in the ingredients list—or you can leave it undeclared, because enzymes and live lactic acid bacteria are processing aids. This breadmaking mix based on live lactic acid bacteria offers bakers several advantages: improved dough performance, storage of the package at room temperature and much more.

In short, Pater® can be considered the Holy Grail of breadmaking: a unique product born from intensive research into live lactic acid bacteria, as well as a rediscovery of authenticity and tradition in breadmaking.

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