Il Granaio delle Idee and Ginkgo Bioworks Announce Strategic Collaboration to Optimize Sourdough Strains for Bakery Products

May 1, 2024 Il Granaio delle Idee

Lactic acid bacteria helps give sourdough its distinctive taste. IGDI has used its proprietary technology to develop a product, Pater, that keeps lactic acid bacteria dispersed in flour, viable and stable over time. Pater is a shelf stable, dried baking mix that can be used to make sourdough en masse, enabling artisanal and industrial bakers to expand their potential offerings of sourdough-based products. Bakers can use Pater to enhance the flavor, fragrance, structure, and color of bread, improve digestibility, and extend bread freshness. Additionally, Pater can produce natural emulsifiers, and can thus lessen the reliance on chemical additives used widely in the baking industry.

Thomas’ Brings Sourdough English Muffins to Consumers Nationwide

April 29, 2024 Bimbo Bakeries USA

Thomas’® Breads is bringing its fan-favorite Sourdough English Muffins to consumers nationwide and expanding its breakfast portfolio with the introduction of its savory Everything Breakfast Bread.

Serve Up Sandwich Perfection with New! Sourdough Bulkie Rolls from Calise Bakery

April 25, 2024 Calise Bakery

Crafted only using the freshest, premium ingredients, the freshly baked Sourdough Bulkie Rolls feature the same soft and chewy crust and light and airy texture of the fan–favorite Bulkie Rolls with that distinctly delicious tang of sourdough.

The Rustik Oven Introduces New Sliced Sourdough Sandwich Loaves

October 13, 2023 Bimbo Bakeries USA

The Rustik Oven® announced the expansion of their artisan-style line of products with the introduction of new Sliced Sourdough Sandwich Loaves. This delicious new offering – available in both Sourdough and Multi-Grain Sourdough varieties – delivers the same signature, artisan-style taste and texture that fans of The Rustik Oven know and love, but now in a traditional sliced loaf format that’s perfect for sandwiches and beyond.

How to Deliver Sourdough With Appropriate Characteristics for the Bakery Industry? The Answer may be Provided by Microbiota

October 6, 2023 Food Bioscience

This review explores how microbial diversity can impact the bakery industry, enhancing sourdough bread’s safety, sensorial and nutritional properties.