Pater® is a clean label bakery blend based on Live Lactic Ferments and yeast. It comes from an original and innovative formulation and is different from any other lactic acid ferment products on the market. Pater® assures the baker mind-blowing dough performance and highest quality finished product.
Pater®
A blend of live lactic ferments and yeasts for making bread, pizza and many other extraordinary baked products.
Pater® Pasticceria
A unique blend with live lactic ferments and enzymes, for large leavened cakes and croissants.
Pater® Pizza
A unique blend with live lactic ferments and enzymes, formulated for Pizza and Focaccia.
Pater® was born from a unique formulation on the market, which allows for the first time to enclose in a dehydrated blend all the characteristics and functionalities of the sourdough. After selecting Live Lactic Ferments and Yeasts typical of the sourdough microflora, we combined them with an innovative selection of enzymes, creating a unique clean label baking blend: Pater®. This dehydrated blend helps the baker with a lot of formidable benefits.
Compared with other lactic ferment products on the market, Pater® does not require refrigeration and is therefore easier to store. In addition, its live lactic ferments survive even when dispersed in flour, thanks to the unique technology. Here is a comparative analysis:
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| Pater® | Sourdough | Dried sourdough | Liquid starter | Freeze-dried starter | |
|---|---|---|---|---|---|
| Presence of viable lactic ferments |  |
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| Viability of lactic ferments when dispersed in flour | |
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| No cold chain storage | |
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Pater® finds application in clean label bakery and pizza making. It is a revolutionary product that brings significant benefits and ensures great performance for the baker, both during the production process and in terms of finished products.
Discover the benefits of using Pater® in bakery:
Super Performance
Flour
Dough
Baked product
Pater®'s blend of live lactic ferments and yeast allows the replacement of the following ingredients and chemical additives that are normally used in baking. Find out which ones.
Chemical emulsifiers
The combination of live lactic ferments and enzymes in Pater® leads to the formation of natural emulsifiers. For example, lipolytic and biosurfactant properties are proven to replicate the effects of chemical emulsifiers such as E471 and E472, which are still widely used in industrial baking.
Enzymes
The biological activity of Pater®'s lactic ferments retards the retrogradation of starches, confirming their positive influence on bread staling and the possibility of increasing bread shelf life.
Flavors
The lactic ferments in Pater® are involved in several biochemical processes during flour fermentation. These metabolic activities lead to the formation of key-flavour components, which contribute to the sensory perception and flavor profiling of baked goods.
Dried sourdough
Dried sourdoughs do not contain or contain very low levels of live lactic ferments. Pater® lactic ferments are viable and stable over a long period of time, even when stored at room temperature
Antimicrobials
The strains of lactic ferments in Pater® were also selected based on their ability to produce antifungal compounds. Thanks to their capacity to inhibit the growth of spoilage microorganisms such as molds, the lactic ferments strains in Pater® may represent a natural alternative to chemical food preservatives.
