Traditional dough production with wheat starter dough is being given new life as a natural, ready-made product. PANATURA® is a long-fermented wheat starter dough that is suitable for the production of all yeast-raised bakery goods such as baguettes, specialty breads, croissants and rolls, whether produced by automatic machinery or traditional craft. The results are bread and bakery products of the highest possible quality that can be produced efficiently and without the use of any chemical bread improvers. PANATURA® is suitable for all well known dough and bakery systems including delayed and interrupted fermentation methods, par- baking, refrigeration, and deep-freezing systems. PANATURA® starter dough can be added directly to the other raw materials during the production of the main dough.
Product
The incomparable talent
PANATURA® wheat starter dough has the following functions in the production of yeast-raised bakery goods:
- Formation of flavor precursors and flavors
- Development of mild acids that promote the final flavor
- Formation of gas that lightens the bread
- Better starch gelatinization
- Supports emulsification
- Improves water binding
Wow what a dough!
From the baker’s point of view, PANATURA® has the following advantages:
- Profitable because the dough yield is 2 to 3 percent higher
- Single working process
- can be used for all types of bread and bakery products
- Silky, dry dough
- Greater fermentation and baking tolerance
- Typical bread and patisserie aroma with individual recipes
- Improved water control in frozen products
Bakes your day!
From the consumer’s point of view, PANATURA® has the following advantages:
- Exclusively natural raw materials (100% natural)
- Better crumb strength and slicing characteristics
- Stays fresh longer because of its higher moisture content
- Simply tastes good! – everyday bread becomes a pleasure!
