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We only use natural rising agents in our
factories. No Sottolestelle product contains brewer’s yeast.
Natural yeast is produced from a simple mixture of water and
flour which is left to leaven naturally for several days.
The micro-organisms present in the raw materials
and the environment multiply inside the dough. The products
obtained with sourdough have particular organoleptic
properties, with a slightly sour taste and a richer, more
complete aroma.
The products have a longer shelf life as the
increased acidity hinders the growth of mould. Nutritionally,
the products made with sourdough are more digestible as the
micro-organisms transform the complex substances in the dough
to simpler substances which are easier to absorb.
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