Live lactic acid bacteria

Pater® Pasticceria

A unique blend based on live lactic acid bacteria and enzymes, for festive enriched yeast-leavened baked goods and croissants.

Clean Label

Unparalleled melt-in-the-mouth texture

Rich flavors and aromas

Extended freshness

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Technical resources and recipes

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Unique enriched yeast-leavened baked goods and croissants, thanks to live lactic acid bacteria. Discover Pater® Pasticceria.

Pater® Pasticceria is a blend containing the live lactic acid bacteria and yeasts typical of the original microflora of sourdough starter. It is a unique and innovative formulation that, for the first time, captures all the characteristics and functionality of a dough-form sourdough starter in a dehydrated blend.

Pater® Pasticceria is ideal for producing festive enriched yeast-leavened baked goods such as Panettone, Pandoro, Easter Colomba and Veneziana, as well as croissants.

Unparalleled melt-in-the-mouth texture.
Enveloping flavors and aromas.
Improved chewability.
Stays fresher for longer.

Live lactic acid bacteria and sourdough starter

The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).