Sourdough has always been a key element in Italian baking, enhancing the quality of leavened products both in terms of aroma and shelf-life. However, its management is very demanding in terms of skills, time, and maintenance.
The collaboration between Pater® and Infibra wheat germ has led to the creation of three new products that meet the new market demands and ensure a ease of processing.
Pater® – Life Inside is a blend containing Live Lactic Ferments and Yeasts typical of the original microflora of Sourdough. This unique and innovative formula allows, for the first time, to encapsulate all the characteristics and functionalities of sourdough in a dehydrated mix.

This is how three new products by Molino Denti come to life!
Pizza&Madre is pizza flour, that eliminates the need of refresh and managing an active sourdough.
Composed of Molino Denti W350 soft wheat flour, toasted wheat germ and Pater®.
The advantages of this product: easy to knead, a unique and unmistakable taste, and guaranteed results.

Lievì Bread and Lievì Pizza are two powdered yeasts with live lactic ferments and wheat germ toasted. The lactic bacteria present in them not only enhance the taste and improve the development of the product, but significantly extend its shelf life.
The advantages of these products: they can be added to the recipe without altering it, they improve the product’s shelf life, and they guarantee consistent results.

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