Lactic acid bacteria can be used to make yeast-free bread, homemade bread, focaccia, pizza, gluten-free products, biscuits, croissant and more. Lactic acid bacteria positively influence the properties of the dough and the final products. They ensure fermentation, taste development, innovation and simplification of production.

Special milk enzymes, which replace yeast, enable fermentation. Within our portfolio of FERMENT STARTER we offer a selection of the best dairy ferments. Their use is very simple. They are searched by gourmets, who look for current bakery products with traditional tastes.

The benefits of using our cultures:

• products suitable for people with yeast intolerance
• improve volume and softness of products
• regulate the defect of crumbling bread
• ensure the traditional taste of bread
• prolong the shelf life of products

For bakery products we also offer tapioca products from TIPIAK epicerie.