PERFECT FLOUR FOR GUARANTEED RESULTS
Living innovation.
The Sourdough like you've never tried before.
Finally, sourdough without complications, INFIBRA with Pater®, where tradition meets innovation.
Dried sourdough with live lactic ferments and toasted wheat germ, easy to use, with a clean label that enhances quality.
Because the future of baking is already here.
Do you want to achieve the perfect rise
without any complications?
It has never been so easy to approach sourdough.
Sourdough is perceived as a natural ingredient, synonymous with artisanal production and a
healthier, more genuine product that, if carefully maintained, rewards in terms of flavor and texture
of the finished products.
Sourdough has always been a key element in Italian baking, enhancing the quality of leavened
products both in terms of aroma and shelf-life. However, its management is very demanding in terms
of skills, time, and maintenance.
The collaboration between Pater® and Infibra wheat germ has led to the creation of three new
products that meet the new market demands and ensure a ease of processing.
Pater® – Life Inside is a blend containing Live Lactic Ferments and Yeasts typical of the original microflora of Sourdough. This unique and innovative formula allows, for the first time, to encapsulate all the characteristics and functionalities of sourdough in a dehydrated mix.
Pizza&Madre is a flour for pizza, which eliminates the need to cool down and manage an active sourdough. It is perfectly suitable for direct and indirect dough, it ensures an excellent development, structure and bite softness and it gives the finished product a unique and unmistakable taste with aromatic notes typical of natural fermentation.
SIMPLICITY OF KNEADING
For direct and indirect doughs
UNIQUE AND UNMISTAKABLE TASTE
With aromatic notes typical of natural fermentation
RESULT GUARANTEE
Excellent development, structure and melting sensation on the bite
Pensi di dover modificare la tua ricetta?
Con Lievì non serve.
YEASTS FOR BAKERY AND PIZZERIA
Lievì Pane and Lievì Pizza are two powdered yeasts with live lactic ferments and toasted wheat germ. The lactic bacteria present in them not only improve the development and enhance the taste of the product, but also significantly extend its shelf-life.
IT IS ADDED TO THE RECIPE WITHOUT CHANGING IT
It allows you to maintain the usual processing times and ingredients
IMPROVES PRODUCT SHELF-LIFE
It also guarantees an improvement for pre-cooked and regenerated products
RESULT GUARANTEE
Crispicious crust, better alveolation, authentic taste, leavened to perfection
PANE IN CESTINO
Ricetta sviluppata dal tecnico
FABIO SPERANZA
INGREDIENTI
BIGA:
1500 g di Farina Infibra tipo 2 W 380
825 g di Acqua
12 g di Lievito di birra fresco
Mettere a lievitare a 18 gradi per 18 ore
IMPASTO: Biga Farina Infibra tipo 2 W 300 1500 g LIEVÌ PANE 300 g Acqua 1485 g Sale 60 g
1500 g di Farina Infibra tipo 2 W 380
825 g di Acqua
12 g di Lievito di birra fresco
Mettere a lievitare a 18 gradi per 18 ore
IMPASTO: Biga Farina Infibra tipo 2 W 300 1500 g LIEVÌ PANE 300 g Acqua 1485 g Sale 60 g
PROCEDIMENTO
Impastare biga, farina Infibra tipo 2 W 300, LIEVÌ PANE e il 60% dell’acqua da ricetta, ottenere un impasto liscio ed omogeneo.
Alzare la velocità, aggiungere il sale e la restante acqua in più riprese.
Lasciare puntare 40 minuti. Spezzare in pezzi di pasta da 600 g e dare preforma, lasciare riposare 20 minuti.
Formare e mettere in lievitazione 45/60 minuti.
Cottura a 230 gradi per 20 minuti con vapore iniziale.
Scendere a 200 gradi, aprire le valvole e continuare la cottura per altri 30 minuti aprendo la valvola a fine cottura.
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