ere is the best kept secret of the trade, which donates supreme taste and fragrance. Thanks to an antique recipe, it is possible to create the most delicate creamy paste, rich with natural yeast, handled carefully, transforming into the most delicious mixture. Sourdough is made by using a small amount (20-25%) of “started” dough (sometimes called “the mother sponge”), which contains the yeast culture, mixing it with new flour and water quantities later on. Part of this resulting dough, is then saved to stay in room temperature indefinitely remaining healthy and usable.

The mother sponge has a selected microflora and a balance between yeasts and bacteria. The natural leaven is much slower than the brewer’s yeast.
The brioche is very digestible and after it has been baked it preserves even more its fragrance and long-lasting freshness for even more than 24 hours long. The acidity presented in the batter is caused by the bacteria process which retards the development of mold and helps to maintain fresh the products.
Sourdough refers to the leavening process by capturing wild yeasts in a dough or batter.

Fresystem has developed a perfect essence to choose from: innovated technology and at the same time the preservation of an antique heritage through “Gourmet Bakery”.

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