Spring Cultured Flour Pane

Italians have always baked their breads from a traditional ‘Madre’ or mother-sourdough. The very long fermentation process, based on locally, airborne micro-organisms, provided a special flavour and taste without excessive acidity. Spring Pane captures the essence of this and translates it into an easy to-use powder sourdough.

Spring Cultured Flour Pane from Millbo Italian breads can be used in all bread or bread pre-mixes to ‘incorporate’ an Italian taste and flavour.

Improving taste
Dried sourdough powders are, sometimes, difficult to use in baking bread due to their acidity and capacity to reduce dough pH. This can mean a need for recipe or processing modifications that are not always easy or affordable. Spring Pane has been developed as an alternative to this.

Whilst still being obtained though the fermentation of flour, like in traditional sourdough processing, Spring Pane’s free acidity is very low and when used at suggested levels, its impact on dough pH limited are negligible. However the impact of Spring Pane on bread taste and flavour is strong and positive, allowing you to create appetising products with no modifications from the standard process.

Dosages
The suggested dosage of Spring Pane varies from 1 to 3% depending on the recipe and on the desired final flavour profile. The use of Spring Pane will not alter the normal processing conditions. Almost linearly, an increased dosage would result in an improved taste and flavour of the final bakery product.

Applications
Spring Pane can be added in all bread types, from tin breads to special or traditional country breads. It is a specific fermented flour, obtained by combined and sequential fermentation flour with LAB and yeasts. The fermentation is controlled using specific enzymes studied to promote the formation of aromatic compounds.

Why not use Spring Pane as the base on which to easily bake unforgettable Panini?

To order or request further information please contact us.