The greatest invention
since yeast

Our single most important goal is to make great bread with only natural ingredients.

Until now, making bread quickly often meant compromising on taste, crust, and crumb structure. To overcome these challenges, we developed PANATURA^® – a unique, concentrated sourdough solution designed for both industrial and artisan dough and bakery systems.

PANATURA^® enables bakers to produce high-quality bread with significant cost savings and increased throughput, all while maintaining clean and clear labeling.

PANATURA^® is a patented sourdough available in dough-like, liquid or granulated form, reviving a nearly forgotten baking technique through modern technological advancements. It is produced using a proprietary fermentation process of at least 72 hours, which incorporates the upcycling of side streams. This process employs specific strains of baker’s yeast and naturally occurring lactobacilli in a symbiotic relationship.

During fermentation, these microorganisms break down the carbohydrates, proteins, fats, vitamins, and minerals in the flour, producing a variety of flavor precursors, organic acids, and distinct flavors.

Baked goods made with PANATURA^® deliver enhanced flavor, better crispness, a softer crumb, and extended shelf-life—all achieved using natural ingredients, free of chemicals, with shorter proofing times.

Sourdough is known globally by a variety of names, including pre-ferment, starter dough, levain, masa madre, lievito naturale, lievito madre, or a traditional wheat sourdough.

PANATURA^® is a registered trademark, with its recipe and fermentation process patented worldwide.