- A sign of unmistakable recognition of the bakery products by Fiasconaro is the natural leavening, a very slow process of fermentation which lasts 36 hours.
The natural leavening has its origin from the "mother", a nucleus of fermented dough (which will work as yeast) to with gradually are added water and flour.
It is a process that, since ever, renews remaining the same with the same rhythm, and requires ability, attention and above all the total lack of chemical additives and preservatives to take place, but anyway guaranteeing the product a surprisingly long "life".
The leavened dough through this totally natural process offers unique and unmatchable qualitative characteristics in fragrance and lightness.
Articolo tratto da: OIP Editorial Department