Sourdough production in industrial baking requires control of fermentation conditions to reproduce sensory characteristics and maintain consistency from batch to batch. Unlike inactive sourdough, which contributes attributes such as flavor and aroma, active sourdough fermentation involves the development and activity of a microbial culture. Before selecting a technology, it is important to distinguish between two […]
The universe of rustic breads is very broad in processes, modeling, flavors, etc. Today Pman brings you rich pairing suggestions for the rustic bread line, focusing on three products: Italian bread, Focaccia and Ciabatta; beforehand we cannot fail to mention that all these products with just a “thread” of olive oil and wine are already […]
The production of bread over time passed from artisanal to industrial, due to high production volumes and market needs. Currently, industries produce most of the types of bread preferred by consumers: baguette, loaf of bread, brioche, croissant, hot dog bread, potato bread, tin loaf of bread, corn bread, French roll, hamburger bread, flatbread, sourdough bread, […]
