A passion for baking, the precision of science.
Panisfero was born from the need to give modern food service a benchmark in the art of outstanding baking. We know what running a professional kitchen means: high standards, tight timings and the constant search for products that make the difference on the customer's plate.
100% Italian cereals
In our lab everything starts from a respect for 100% Italian cereals: selected flours and noble grains such as wholegrain spelt, with no synthetic improvers. This is where the aromatic profile and the structure of every dough begin.
The perfect point of proofing
Every dough of ours is the result of rigorous study that controls and identifies the perfect point of proofing, combined with state-of-the-art packaging technology able to guarantee 50 days of shelf life at room temperature.
What we guarantee every kitchen.
- Raw material
100% Italian wheat
Flours from 100% Italian wheat and noble grains such as wholegrain spelt, free from synthetic improvers.
- Fermentation
Active lactic ferments
Lactic ferments stabilised in water, for a constant ratio between lactic fermentation and yeast activity.
- Control
The exact instant
We find the balance between fermentation drive and the strength of the gluten network, and lock the dough right there.
- Preservation
50 days out of the fridge
High-barrier EVOH bags with oxygen absorbers: no cold chain, no storage costs.
We do not simply sell bread or pizza bases.
Organoleptic excellence
We bring Italian craftsmanship into your kitchen: aromatic profile, open crumb and fragrance that your customer can taste.
Operational efficiency
Unprecedented efficiency: no defrosting, no cold room. Ready in just 2 minutes.
“Time and nature, guided by the science of the process.”
— Panisfero pay-off
Become a partner.
Join the network of restaurants, pizzerias, pubs and hotels that choose Panisfero, in Italy and abroad.