Authentic Bread-making

Authentic Bread-making

Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a number of bakeries authentic bread-making has been re-established. Keep Food Simple is actively supporting this development with science, technology and expertise.

No Comments

Sorry, the comment form is closed at this time.