/Our logo [Baking bread is not a piece of cake]

Our logo [Baking bread is not a piece of cake]

Now, why should we worry about yeast percentage, temperatures and proofing time if we could just add some extra sugar to the dough and solve the problem? Indeed, sugar and additional enzymes are often added in the industrial processes to solve part of this problem. While such shortcuts do speed up the process and help solve “problems”, they also reduce the more complex flavours that emerge when we allow slow fermentation to mark the process.

In conclusion, balance and the flavour of fermented foods are fundamentally related to the Maxwell-Boltzmann temperature distribution that has made a long journey to become the main identity of our logo.

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