Using live cultures in the production of bakery products allows control and standardisation of the mother culture or “leavening” of doughs by completely replacing baker’s yeast. Sacco System has selected only the best live cultures from the mother culture, creating a Father Culture that is suitable for baking without addition of baker’s yeast.

The live cultures selected by Sacco System are ideal for the production of classic bakery products such as bread, pizza, focaccia and sweet recipes, as well as for the fermentation of gluten-free products.

Why use the Father Culture?

The Father Culture is easy to use: it can be used directly with the straight-dough method, like an instant yeast, leaving the dough to ferment for just a few hours. The Father Culture represents a long-awaited revolution for people with yeast intolerances, and even more so for food lovers looking for delicious new products.

The Father Culture provides the following advantages:

• production of leavened goods without using yeast,with bacterial strains offering excellent gas-production properties, for people who are intolerant to yeasts
• improved volume and fluffiness of leavened products, combining bacterial strains with excellent gas-production properties and baker’s yeast
• elimination of the need to refresh the mother culture, and allows baking with the straight-dough method
• control of “rope spoilage” issues
• preserving the authentic flavour of “traditional bread”
• slowing down staling to provide a longer shelf life
• creation of innovative, “tailor-made” products for customers.