Natural yeast "Panettone starter"

It demonstrates effectiveness in bread production and enhances the taste and aroma of the bread!

The "Panettone starter" is a natural yeast that has been used for centuries in northern Italy to make the traditional bread "Panettone." The "Panettone starter" coexists with yeast and plant-based lactic acid bacteria, and it is a very rare yeast globally that interacts with flour and fats during the fermentation process of bread, improving the flavor and quality of the bread. Our "Panettone starter" is made in Japan using the same equipment as in Italy, with the original starter imported from Italy and produced in a factory with strict hygiene management, following the same method used in Italy. 【Product Lineup】 ■ Panettone Starter (Standard Type) - Standard type (similar to the original Italian version) - Suitable for baking; live bacteria type ■ Panettone Starter (Liquid) - A liquefied version of the standard type for easier mixing - Suitable for baking and confectionery; live bacteria type *For more details, please download the PDF or feel free to contact us.

Yeast and fungi