Products

Panatura forte is a ready-to-use natural wheat preliminary dough that is made with the best raw materials and naturally fermented over several days using a worldwide patented process. The added, non-genetically modified enzymes run through the entire fermentation process with the help of a special technique. Thanks to this special process, the otherwise delicate enzymes are retained for several weeks and ensure the volume of the dough without the need for additional baking agents. Applicable for all working methods, whether with or without stick cooking, over systems or long guides, over cold or deep-freeze storage.

Panatura dark is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a globally patented process. The result is bread and baked goods of the highest quality, produced efficiently and without baking agents. Panatura dark can be used with all working methods, over systems (direct or long dough flow) and over cold or deep-freeze storage.

Panatura hell is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a globally patented process. The result is bread and baked goods of the highest quality produced efficiently and without baking agents. Panatura light can be used with all working methods, via systems (direct or long dough flow) and via cold or deep-freeze storage.

Hefe Schweiz AG DiaMalt Dry is a gently dried malt extract with diastatic activity. DiaMalt dry can be added directly to the flour and gives the dough a racy drive. Due to the small amount used, this barley malt extract is economical to use and can be dosed precisely.

Florapan® L62 contains a special heterofermentative lactic acid bacterial strain that has limited gas production, so there is no risk of overflowing the fermenting sourdough.It is strong, intense. It gives your bread a typical, aromatic, rather strong sourdough taste, with a balanced ratio of lactic and acetic acid.Florapan® L62 cultures are designed to make sourdough in a single simple step. Florapan® starter cultures guarantee consistent dough fermentation with a well-rounded flavor profile. The starter cultures consist of lactic acid bacteria that have been specially selected for their ability to produce natural acids and flavors. They give the finished bread a unique, balanced taste and a very good shelf life. Guaranteed consistent dough fermentation.

Hefe Schweiz AG Diastasis Malt Flour Organic Bud is a 100% plant-based natural product made from malted barley from controlled organic cultivation, without any additives. The composition can be subject to natural fluctuations.

Hefe Schweiz AG Aroma Malt Bran is particularly tasty and spicy. Aroma malt bran is rich in roughage, vitamins, minerals and trace elements from the wheat germ and the outer layers of the grain. It is won and processed with special care. Aroma malt bran is not hygroscopic, so it does not form lumps due to the humidity and is bacteriologically safe.

Hefe Schweiz AG Diastasis Malt Flour is obtained directly by grinding malt grist. Since there is no additional breakdown of starch and protein, malt flour contains fewer usable nutrients or directly fermentable sugars during fermentation than liquid and malt extract. For the manufacture of products via deep-freezing, the dosage must be careful, since malt flour has a higher enzyme activity than malt extract and liquid malt.

Panatura Bio Bud is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a worldwide patented process. The result is organic bread that stays fresh for a long time and has a wonderful taste. Panatura Bio Knospe can be used with all working methods, via systems (direct or long dough flow) and via cold or deep-freeze storage.