• The Puratos Sourdough Library brings together a unique collection of natural yeasts from around the world. It was launched in 2013 and can be visited in the Center for Bread Flavor in Sankt-Vith, Belgium.
With the establishment of the first and only yeast library in the world, Puratos aimed to contribute to the conservation of the biodiversity of fermentation agents, but also of the knowledge regarding the use of yeast in bakery. The library is a real source of inspiration and a cultural heritage for specialists all over the world.
The collection of Maie includes over 100 copies. Each year, the focus is on expanding and diversifying the pathogen portfolio, with a focus on specific countries or regions. The Puratos initiative is also supported by Marco Gobbetti, Professor of Microbiology at the University of Bolzano, Italy. As a partner and collaborator, Professor Gobbetti analyzes yeasts in the laboratory and determines the composition of microorganisms in them. Microorganisms have the role of influencing the taste of natural yeasts, giving them, and implicitly bread, unique flavors.
See here the VIRTUAL TOUR of the Library with Maiele
"The Maiele Library has practically a unique collection of Maiele from all over the world. They come from China, the United States, Italy. There our researchers take care of these mice so they don't die. They must be fed every day.", stated Gabriela Bereș, Puratos General Manager in Central and Eastern Europe.
Maiaua – on the border between tradition and innovation
As is well known, leaven is a natural leavening agent used to make bread. The use of yeast improves both the taste and flavor of the bread, as well as its nutritional profile. The methods of preparing and obtaining natural yeasts originate from ancient Egypt and have been passed down from generation to generation for thousands of years. leaven it remained the main form of leavening until the Middle Ages and is still a popular bread-making option. According to the study "Taste Tomorrow 2019" made by Puratos globally, mayo bread is a product often chosen by consumers. They consider it "the bread of the future”, based on three main criteria: freshness, nutritional intake and taste. Thus, baking industry research and development of products containing maya is absolutely necessary to provide consumers with the bread they want.
Why the Maiele Library?
"The baker's job is a job on the verge of extinction, not only in Romania, but all over the world. Unfortunately, also in countries where the bakery has a history, such as France or Italy. These customers have inherited the business from father to son. They also inherited the mayo together with their businesses. Unfortunately, many of them no longer have anyone to pass this business on to because the new generation is not so excited about the baker's job", explained Gabriela Bereș. An example is the case of a baker in Italy who sent his yeast to the Belgian Yeast Library because his son no longer wanted to continue the business.
See here the VIRTUAL TOUR of the Library with Maiele
Center For Bread Flavor in Sankt-Vith, Belgium is the ideal setting where representatives of the bakery industry, scientists and Puratos employees meet to experience and exchange views on best practices in the process of fermentation and flavor development in bread .
Puratos Romania is one of the main players on the market of ingredients for the food industry. The company has an extensive product portfolio, including active and inactive yeasts, sprouted and infused grains in liquid yeast, Belcolade Belgian chocolate, fruit fillings, frostings, fine creams for desserts.
Read the recipe too Bread with two types of mayo, enriched with dehydrated tomatoes and Provence herbs
