Greater value added
makes PANATURA® irresistable
Method
With PANATURA®, our goal is to simplify the baker’s work while ensuring reliable and consistent production processes. PANATURA® can be added directly to the other ingredients during main dough production, delivering superior results compared to the traditional, time-consuming two-step sponge and dough process.
The PANATURA® method significantly reduces the dough’s natural fermentation and proofing time, cutting it from hours or even days to just minutes. Achieve optimal results in less than 4 hours without the need for sponge-dough, extended fermentation, or the use of dough conditioners and bread improvers.
PANATURA® provides bakers with the opportunity to create a wide variety of premium bakery products, whether produced artisanal or industrially, including ciabatta, white sandwich bread, baguettes, and brioche, among others.
PANATURA® method represents a significant improvement over traditional pre-fermentation systems, such as sponge and dough, water brew, and flour brew. Its superiority lies in the combination of ancient bread-making techniques optimized for modern industrial use.
PANATURA® is a long-fermented sourdough ideal for producing yeast-raised bakery goods, including baguettes, specialty breads, croissants, and rolls, whether made by automatic machinery or traditional methods. The result is exceptional-quality breads and bakery products, produced efficiently without the use of chemical bread improvers.
PANATURA® is compatible with all widely recognized dough and bakery systems, including delayed and interrupted fermentation, par-baking, refrigeration, and deep-freezing.
And please note, if you already have a sourdough or pre-ferment system, PANATURA® is also particularly well-suited as a starter for making a Poolish. Due to its long fermentation process, PANATURA® can easily and effectively be used in place of pure starter cultures. The result is a concentrated Poolish, where the positive characteristics of PANATURA® are even more pronounced.