{"id":3895,"date":"2021-09-20T11:35:00","date_gmt":"2021-09-20T09:35:00","guid":{"rendered":"https:\/\/saccosystem.com\/single-news\/a-new-era-of-baking-with-fermento-padre-the-alternative-to-brewers-yeast\/"},"modified":"2024-12-09T19:18:16","modified_gmt":"2024-12-09T18:18:16","slug":"a-new-era-of-baking-with-fermento-padre-the-alternative-to-brewers-yeast","status":"publish","type":"news","link":"https:\/\/saccosystem.com\/en\/news\/a-new-era-of-baking-with-fermento-padre-the-alternative-to-brewers-yeast\/","title":{"rendered":"A new era of baking with FERMENTO PADRE, the alternative to brewer’s yeast!"},"content":{"rendered":"\n

Not everyone knows that lactic bacteria<\/strong> are excellent allies for the leavening of baked goods<\/strong> and many realities have begun to use them as a substitute for yeast<\/strong>.<\/p>\n\n

Using lactic cultures in the production of bakery products<\/strong> has a dual function: it allows you to replace the brewer’s yeast<\/strong> and at the same time obtain bakery products<\/strong> with the typical taste of “old-time bread<\/strong>“. <\/p>\n\n

Lactic acid bacteria for leavening: how they work and what are the advantages<\/h2>\n\n

The use of lactic acid bacteria for leavening<\/strong> has a lot of advantages<\/strong>. First of all, unlike yeasts, lactic bacteria do not have allergens and therefore do not cause food intolerances<\/strong> at any extra dosage.They develop an acid type fermentation<\/strong>, an alternative to that of brewer’s yeast which is alcoholic, which leads to the production of gas (CO2<\/sub>) and the ionization of some mineral salts, thus improving their bioavailability and therefore the assimilation of essential micronutrients such as magnesium, iron, zinc and calcium by our body<\/strong>.<\/p>\n\n

Furthermore, some strains<\/strong> of lactic bacteria can produce antimicrobial substances resistant to high temperatures<\/strong> useful for improving the healthiness of the product and increasing its shelf-life<\/em>.<\/p>\n\n

Finally, thanks to their enzymatic and fermentation activity on the dough, the lactic bacteria give the consumer a more digestible and healthy product<\/strong>, suitable for all ages<\/strong>.<\/p>\n\n

With these premises it is easy to understand that thanks to lactic bacteria it is possible to reduce or eliminate the use of brewer’s yeast as a leavening agent<\/strong>. In the latter case, the product will be safe even for people intolerant to yeasts<\/strong> and will be characterized by the claim “no added yeasts”<\/em><\/strong>.<\/strong> <\/p>\n\n

Let’s not forget that lactic bacteria improve the product<\/strong> from a sensorial point of view, giving the unmistakable flavor and aroma of “old-time bread”<\/strong> and improving the color<\/strong> of the crust and crumb<\/strong>.<\/p>\n\n

Sacco System<\/strong> has selected the best lactic bacteria from mother yeast, creating an ad hoc<\/em> product, the Fermento Padre\u2122<\/strong>, which is suitable for baking by completely replacing the brewer’s yeast. These enzymes are excellent for the production of baked goods such as pizza<\/strong>, bread<\/strong> and confectionery products<\/strong> and can also be used for the fermentation of gluten-free products<\/strong>. <\/p>\n\n

How to use Fermento Padre in the baking process<\/h2>\n\n

The Fermento Padre\u2122<\/strong> in powder can be used in a very simple way: adding it during the baking process exactly as you do with an instant yeast<\/strong>.<\/p>\n\n

From today you can see how simple it is to use Fermento Padre\u2122<\/strong> in the bread and pizza making process thanks to the Libero Impastatore Andrea Pioppi<\/strong>; you can watch how to make bread and pizza with Fermento Padre\u2122 by clicking here.<\/p>\n\n

\n
<\/div>\n\n\n\n
\n