Fermentation with so-called natural yeasts or sourdough yeasts is based on the development of a microflora essentially made up of yeasts and lactic acid bacteria.

The microflora of a natural yeast is never the same, but is different depending on the processing conditions and the raw materials used.

Only on an industrial level is it possible to maintain an acid starter with a known composition with the right aroma and enzymatic contribution.

With this in mind, the RESEARCH & DEVELOPMENT division has formulated a range of highly concentrated and low-dose sourdoughs, ensuring clear qualitative and economic advantages for users.

Go to NATURAL YEASTS