Bread is bread – so what’s new and what does Veripan’s innovation PANATURA® contain? In the case of PANATURA, it concerns a world first – the first patented ready-made starter-dough in the history of baking, which is reviving a method for bread production that had almost been forgotten, through the medium of the facilities and discoveries of present-day technology.
Which ingredients are required, along with PANATURA®, in the production of bread?
Just the traditional ingredients - flour, yeast, salt and water. No bread improvers.
What advantages does PANATURA® have from the user’s point of view?
- Simplified process
- No dust generation compared to powdered products
- Higher dough yield (+2-3%)
- Smooth and silky doughs
- Doughs are not sticky
- Higher proofing tolerance
- Greater volume cakes and pastries
- Typical aroma indicating long proofing times
- Longer shelf life
Is PANATURA® a bread improver?
No, in the case of PANATURA® we are talking about a pure ready-made starter-dough. Most bread improvers are mainly composed from chemical ingredients; PANATURA® only consists of natural and organic materials.
Can PANATURA® be compared with a classic starter dough or pre-dough?
Yes, PANATURA® is a starter or pre-dough and we employ the same natural ingredients as in a classic starter dough..
Is PANATURA® suitable for all types of bread?
In principle this is so, merely some recipe adjustments are recommended, for example in the case of plaited or Tessin loaves, since what we want is that every type of bread retains its typical taste and appearance.
Does the use of PANATURA® make every type of bread taste the same?
No, of course not. The ingredients specific to the product, such as butter or oil, continue to be the deciding factors in terms of taste of a plaited or a Tessin loaf. For special loaves, it is mainly the different types of flour (grains) that decide the taste.
Does this new method lead to conventional products or additives becoming superfluous?
Yes, bread improvers will become superfluous.
How are the manufacturers of bakery improvers reacting?
PANATURA® represents real progress, both for bakers and for consumers - and this progress cannot be stopped.
How do bakers react to this innovation?
Outstandingly well. This paste-like product is very easy to use, whether by hand or in automated systems, and it is ideally suited for all modern production methods. In addition, this dust-free product will help reduce the widespread baker’s disease, baker’s asthma.
Will this product eliminate jobs?
No, it will merely save the baker a great deal of work and increase his turnover.
Will the baker lose some of his skills
No, on the contrary. Thanks to PANATURA®, he can once more produce his loaves in age-old quality, like in the good old days, in a manner of speaking.
Do you want to drive bread improvers completely out of the market?
Our sole aim is to sell the baker a product with which he can produce best quality and tasty bread and thus impress his customers.
for Bakers
