Within the industrial sector there are two types of bakery products: those that are easy to digest and those that are more difficult to digest.
Baking bread is a task that requires patience, not haste..
The RUSTICO MADRE® project is the realization of a dream passed down from our father Camillo. For 60 years, we have been driven by the ambition to create a range of baked goods crafted with 100% sourdough starter and made carefully with selected raw materials, combining industrial efficiency with artisan craftsmanship.
Our leavening process of over 40 hours
Our leavening process of over 40 hours
Process of leavening the sourdough
First rising of the dough with resting in a dough box
Second rising of the loaf before shaping
Third risingof the formed loaf
Processo di lievitazione della pasta madre
Prima lievitazione dell’impasto con riposo in mastella
Seconda lievitazione della pagnotta prima della formatura
Terza lievitazione della pagnotta formata
All our RUSTICO MADRE® products are baked on refractory stone. Static baking at a constant temperature without air circulation enhances hydration. This is why our bread, pizza, and focaccia have a well-distributed internal moisture, soft crumb, and a crisp, fragrant crust.
The magic of sourdough starter
Sourdough starter is a mix of flour and water subjected to fermentation by microorganisms naturally present in the environment. This process creates a microflora inside the dough that is particularly rich in lactic acid bacteria. Our sourdough bread contains just a few simple ingredients: water, flours, sourdough starter, and sometimes salt.
Nothing else.
These pages are not intended to be a new guideline on the use and benefits of sourdough starter in baking and, consequently, in nutrition. They aim to highlight the scientific studies that have been conducted, leading to multiple publications and a substantial bibliography describing the potential of sourdough bread.
According to the studies listed below, sourdough bread consumed as part of a balanced diet and healthy lifestyle may help to:
- Improve digestibility
- Reduce the glycemic index
- Help rebalance the gut microbiota
- Improve the bioavailability of minerals
“Rustico Madre” Product Line
Bibliography
De Vuyst & Neysens: The sourdough microflora: biodiversity and metabolic interaction – Biodiversity and metabolic interactions of sourdough and their contribution to digestibility and flavor
Poutanen & Katina: Sourdough and cereal fermentation: nutritional benefits, reduction of phytates, and increased mineral bioavailability.
Corsetti & Settanni: Lactic acid bacteria in sourdough fermentation: analysis of the role of lactic acid bacteria in fermentation and bread quality.
Gobbetti, De Angelis, Di Cagno & Rizzello: Sourdough lactic acid bacteria: lactic acid bacteria and their contribution to potential health benefits.
Katina, Arendt, Lukkonen, Autio, Flander, & Poutanen: The potential of sourdough in reducing glycemic index and increasing digestibility.
Zanini, Baschè, Ferraresi, Lanzarotto, Marullo & Villnacci: Research evaluating how sourdough fermentation can improve gluten digestibility.
Marco Gobetti & Aldo Corsetti: Biotecnologia dei prodotti lievitati da forno