PASTAE MATER: The New Generation of Sourdough

PASTAE MATER is an innovative powdered sourdough, made from Kluyveromyces L. marxianus fragilis B0399™, a probiotic lactic yeast, combined with rice flour, quinoa flour, and selected strains of Saccharomyces cerevisiae. Naturally gluten-free and sugar-free, it is a ready-to-use ingredient that requires no refreshing.

When added to dough, it enhances taste and aroma, providing an authentic fragrance and a more balanced dough microflora. Thanks to its unique composition, it improves the digestibility of leavened doughs, making them lighter. It can be used simply as a flavor enhancer without modifying the production process or as a leavening agent by hydrating it in water and allowing at least three hours of fermentation, during which delicate acidic notes develop due to lactic fermentation. Regardless of the dosage used, it allows the declaration of sourdough on the label, ensuring a product with high technical and sensory value. With PASTAE MATER, the art of baking meets innovation, delivering doughs with authentic taste and perfect structure.