Sourdoughs

Historically, sourdough was the first ferment used in bread production

It is created from a mixture of flour and water, in which the metabolic activity of a mixed population of lactic acid bacteria and yeast operates, either through spontaneous fermentation or through fermentation initiated by a starter culture, with or without refreshment.

The positive image of sourdough that consumers have led us to develop a range of products that combine ease of use, consistency of taste, and versatility of applications.