PANAPURO® is a comprehensive range of fermented sourdoughs for yeast-raised baked goods. These natural next-generation sourdoughs are based on plant-based side streams such as fava bean starch and buckwheat hulls.
Highly concentrated and active, with a dough-like consistency, they enable the production of premium bakery products in an artisan style, including at industrial scale.
Applications: Dark and white breads, ciabatta, baguette, brioche, croissants, soft rolls and pizza.
Benefits
- Clean-label formulation with clear ingredient labelling; no bread improvers required
- Technological advantage: Improved dough tolerance during fermentation helps compensate for fluctuations in raw material quality
- Productivity: faster dough development and shorter production times , higher water absorption and reduced butter use
- Easy to use: Ready to use and suitable for a range of baking processes, including fresh, par-baked and frozen applications; easy to handle even by staff without specialist training
- Quality: Fresh, concentrated preferment or starter
- Reduced equipment requirements: Compatible with conventional mixing processes
Technical details
- Shelf life: 45–90 days under chilled conditions
- No E numbers
- 100% natural; also available in organic quality on request
- Patented technology and registered trademark
- Clean label and transparent product information
Solution readiness
- Proven in industrial production and established in the market
Packaging: Fresh, chilled dough supplied in a 16 kg cardboard tray, packed in two PE bags. Other bag sizes, including batch-sized portions, are available on request.
Consumer benefits
- 100% natural ingredients
- Premium quality
- Improved crumb structure and slicing properties
- Stays fresh for longer
- The characteristic bread aroma of long fermentation
- Simply tastes great!