At the end of the 19th century we learned how to produce commercial yeast, which enabled us to skip the classic fermentation process, speeding up bread production significantly.
Wheat varieties were becoming much stronger, meaning more PROTEIN, meaning more GLUTEN.
The chemical industry had been developing more and more additives, which became kind of trendy in the industry at the time, a trend which has remained to this day.
Today, up to 20% OF THE POPULATION suffers from some kind of bread intolerance.
With 95% OF THEM SUFFERING FROM NCGS (non-celiac gluten sensitivity) which is directly linked to conventional bread.
All doughs consist of FERMENTABLE SUGARS (fodmaps) which, if not fermented by microorganisms during bread fermentation, they are fermented by your gut microbiota. That brings symptoms like:
And ultimately, IRRITABLE BOWEL SYNDROME.
Waste is a huge problem in the bread business. Conventional bread products in retail chains usually generate 10 – 20% of waste.
Sourdough, known for its longer shelf life, combined with our bake-from-frozen & freeze-and-thaw technologies, has allowed us to eliminate or significantly reduce waste in our partners' stores.
To do that, we had to solve common sourdough production challenges that the baking industry has been avoiding for so long:
We solved these problems through the development of proprietary precision fermentation technology which enables us to SCALE SOURDOUGH PRODUCTION, which has not been possible until now.