Breadmaking
A range of natural starter cultures and flavour enhancers which extend the bread’s shelf life.
| PANI-PROX |
| Breadmaking |
|---|
| Pure cultures selected from dough bread. |
| The production of lactic starter cultures is developed in symbiosis with the bakery’s yeast. |
| Fast acidification of the yeast and specific aromas. |
| Slowdown of starch : better preservation of bread. |
