What We ProduceIngredient PropertiesWhat Is Fermentation?

Fermentation is a biological process that transforms simple sugars into gases, acids and alcohol; this process of transformation takes place in bacteria and yeast.

Gases increase the volume and change the structure of the dough, giving softness. Acids, alcohol and other more complex compounds of the fermentation characterize the final products in terms of flavor and taste.

Hence fermentation is the core process of all leavened bakery productions. It is also also important in the brewing process and in some pharmaceutical molecules productions such as antibiotics.

Malt extracts by feeding the yeast and bacteria generate bigger gases volumes and optimize the process of fermentation. Thanks to malt extracts and other malted ingredients such as Diamaltone, homogeneous fermentation allow regular leavening of the dough and airy texture of bread.