BAKERY

The lactic acid bacteria can be used in the dough for baking of yeast free bread, homemade bread, focacce bread, pizzas, gluten-free products, crackers, cookies, croissants, Danish and puff pastries, brioches, yeast free and traditional biscuits.
The direct lactic inoculates act on the characteristics of the dough and baked products and allow for leavening, flavoring, development, innovation and simplification to be obtained.


BAKERY

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