Sourdough tanks: for healthier and more aromatic products with an optimized process

Add sourdough to your bakery production and achieve artisan quality on an industrial level

What is sourdough? Why is it so good? Rye, wheat and multigrain breads but also pizza, focacce, brioches and crackers: in the last two decades, the defining factor in bakery manufacture has been the rediscovery of sourdough fermentation. CEPI offers technologies that allow full control of the process, standardize and optimize production and enhance the raw material properties.

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Via Giovanni Ansaldo, 15, 62012 Zona Industriale MC, Italy

Stefania Montalti

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