fermentation technology
Interview with Massimo Lolli – "Yeast dough develops complex aromas, perfumes and taste notes that no other fermentation can reproduce."
• Baker, consultant and trainer with over four decades of experience, Massimo Lolli is one of the Italian specialists who have brought back to attention the authentic value of sourdough with natural yeasts. Heir to...
SITEP technology supports the tradition of natural yeast in contemporary baking
• In an era dominated by rapid industrial processes and synthetic additives, Italian bakery continues to represent a pillar of authenticity, where the authentic taste of artisanal bread is born from the subtle symbiosis between...
Utilization of food waste through fermentation
• Through the fermentation process we can achieve the transition from food waste to a circular economy and, among other things, to obtaining a better assortment of bread. Food waste is a global problem...
Natural yeast bakery workshop – a day dedicated to artisanal excellence
• On September 24, 2025, the Nova Pan headquarters in Brașov hosted a remarkable event within the Baking Show, a workshop dedicated to the art of baking with natural yeast, supported by expert...
Precision Fermentation Ingredients Market, Growing Spectacularly Estimated to Reach $36,31 Billion by 2030
• As sustainability becomes a global priority, precision fermentation is redefining several industries through innovative ingredients. The global precision fermentation ingredients market is poised to record...