FERMENTATION TECHNOLOGY


Fermented


products are on the


C onsumers generally regard


fermented products – including all kinds of bread, pizza, brioches, focaccia, with gluten or gluten-free – as being high quality products. In recent years the rediscovery of


20 Kennedy’s Bakery Production February/March 2025


sourdough, and the creation of technologies that make artisan quality possible on an industrial level have been key developments.


Not only are fermented products seen as more natural and authentic, they also meet consumers’ growing demand for whole and healthy food. Fermented products intercept the


Riccardo Satta, a Food Technologist at CEPI, discusses the bakery fermentation process and how it has been adapted to a more standardised industrial format.


rise


trends that have had the most impact in modern food markets – the search for authenticity, the demand for a product with benefits beyond nutrition, and a taste that is able to satisfy todays more refined palettes.


Modern health-conscious consumers are also excited by products that could help them


bakeryproduction.co.uk


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