Fermented baked products
Probitat’s processing technology is able to make up for the technological challenges of a gluten-free baking product without any unnatural additives.
Probitat™️ fermentation technology makes the bread highly nutritious and tasty, which is not very common in gluten-free bakes.
Fermenting prevents the effects of the phytic acid and makes the bread easier to digest. It’s a great source of vitamins and minerals such as iron and selenium, as well as protein.
Phytic acid, an antinutrient found in all grains, restrains important minerals such as calcium, magnesium, iron and zinc making us unable to get the full benefits from these important nutrients. Fermentation breaks down and destroys them.
Fermenting the pizza dough makes it easier to shape and prevents the dough from bubbling during baking. The result is a chewy, airy and great tasting crust!
Probitat™️ uses different, highly nutritional ingredients and ferment them to redesign foods to give it many benefits like improved taste, shelf-life and nutritional value.
Fermenting the flour used in different kinds of baked sweets increases flavor, digestibility, and nutritional benefit. In addition to unique flavor and easy digestion, we are able to increase the products shelf-life without any unhealthy additives.