All our products are clean and clear label
For almost 20 years sustainability, clean label and clear label has been at the forefront of all our research and development, making us one of the industry’s pioneers.
We comply with the requirements for clean labelling by using all-natural, non-GMO raw materials and a gentle fermentation process without any additives.
Total transparency concerning origin, traceable process steps and production conditions also create the prerequisites for clear labelling.
During the last 20 years, we have developed many different types of PANATURA® in dough and in granulated form. Moreover, we keep on improving continuously according to the consumers’ wishes and our customers’ needs.
The strongest of its kind: This granulated sourdough is especially designed for fine crumb baked goods such as sandwich loaves and other soft breads.
Cut your fermentation time from 24 to 4 hours without sacrificing bread quality: For Southern European artisan-style baked goods such as Ciabatta and baguette granulated PANATURA® STARK is the perfect choice.
PANATURA® STARK WHITE
Specially designed for premium baked goods with an extra white crumb like sweet yeast-raised doughs, croissants and Brioche.
Against obesity and Diabetes: This clinically tested and proven low glycemic sourdough is world’s first ingredient for the production of clean-label low GI white breads such as sandwich bread, buns and rolls.
Please find here the product information sheet of PANATURA GI.
Indulgence without a bad feeling: For all baking powder raised low glycemic quick breads such as muffins, scones, and brownies we highly recommend granulated PANATURA® GILiTE.
No chemical preservatives and NO moulds: This granulated sourdough is specially designed as natural preservative for long shelf-life baked goods at ambient temperature.
And for all those who want NO chemical preservatives, but a long shelf-life and an extra long crumb freshness PANATURA® FRESH was created.
PANATURA® STARK FREEZE
PANATURA® STARK FREEZE is the granulated version for the production of frozen dough-pieces like rolls, croissants and pastries. The frozen doughs go directly from the Freezer to the Oven without thawing. After baking they have a high volume and a good flavor.
The natural yeast: for all baked goods without yeast in the main dough such as Baguette, ciabatta, and rolls our motherdough PANATURA® MADRE ist the perfect solution.
This all-round sourdough in dough-like consistency, is the perfect ingredient for high volume baked goods made with white flour or the ideal starter to make your own Poolish.
PANATURA® FORTE PLUS
PANATURA® FORTE PLUS was specially developed for Mediterranean style baked goods with accelerated dough development, short fermentation times and aromatic, mildly acidic profile.
For basic white breads: This sourdough is particularly developed for all standard baked goods made with white flour. Gives the impression of a traditional long fermented white bread.
For all those going with the latest whole meal trend: This sourdough will fulfill all your specific needs for baked goods made with dark flour. Of course PANATURA® DARK can also be used for all other types of semi-white or white breads, giving them a different flavor twist.
Traditional organic quality: Our organic sourdough in dough-like form is perfect for all baked goods made with organic flour.
The latest invention for the production of all long shelf-life chilled doughs without compromising quality e.g. pizza doughs, focaccia, crossaint dough.
PANATURA® FREEZE is a unique all-in-one sourdough specially designed for the production of high quality “Freezer-to-Oven” bakery products without yeast addition to the main dough.
PANATURA® BIO SPELT
Traditional, certified bio quality for spelt bread: accelerated dough development, high volume, very good flavor and of course 100% spelt.