In order for our bread to maintain its freshness, exceptional taste, aroma and texture for as long as possible, we also pay maximum attention to yeast.
It acts as a natural preservative.
Its slow fermentation can activate an enzyme that flour naturally contains. It's called phytase. Therefore, in order to obtain substances that are beneficial and at the same time easily digestible for the human body, such as zinc, magnesium or calcium, we need moisture and time.
The longer the fermentation lasts, the better our body can absorb the minerals. The acid content formed during this process has a major effect on the conversion of the starches contained in the flour into simple and easily digestible sugars.
Our principle is that we always pay close attention to complying with best practices and ongoing inspections to guarantee the high quality of our products.