Technology, precision and outstanding preservation.
How we turn natural raw materials into high-performance bakery products with an unmistakable aromatic profile, while cutting your operating costs.
From the raw material to the exact point of fermentation.
Three controlled stages come before baking: what we select, how we govern lactic fermentation and the instant we lock the dough.
Selecting the raw materials
We use only flours from 100% Italian wheat and fibre-rich blends such as wholegrain spelt. We refuse shortcuts and aggressive chemical improvers: the strength and complexity of our doughs come from the quality of the raw material and from a rigorous balance of natural enzymes and fermentation aids.
Governing lactic fermentation
Adding active lactic ferments stabilised in water ensures a scientific, constant ratio between lactic fermentation and yeast activity. This process triggers the formation of organic acids and noble aromatic compounds, releasing the cereal's primary aromatic profile and giving the finished product a unique fragrance.
The exact point of fermentation and proofing
We do not let ambient variables decide how the bread develops. We catch the exact instant when fermentation drive and the strength of the gluten network reach perfect harmony. By locking the structure at that precise moment, we guarantee bases and breads that never turn rubbery, with a well-developed crumb and a fragrance that lasts.
50 days of freshness.
No chemical shortcuts.
“How can an artisan dough stay perfect for 50 days at room temperature without being full of additives?”
It is the question every restaurateur asks us. The answer is simple: we do not use chemical shortcuts to alter the bread, we use technology to protect it.
No artificial flavourings, no aggressive acidifiers that change the taste of the wheat. Panisfero's shelf life rests on the physical control of the environment.
High-barrier EVOH technology
A high-performance plastic barrier that prevents any gas exchange with the outside.
Integrated oxygen absorbers (500 cc)
We remove the air from the pack to physically halt oxidation and bacterial growth.
Essential mould protection
Only the minimum amount of calcium propionate required by law to protect the surface, leaving the dough whole, natural and with the clean scent of fermentation.
The result: a transparent label, an intact wheat aroma and the highest hygienic safety for your kitchen.