Fortisa’s research for natural, durable and innovative small breads.
In a multi-year project in cooperation with the Zurich University of Applied Sciences (ZHAW), Diosna GmbH and Innosuisse - the Swiss Innovation Agency, innovative ways are being studied for a natural preservation, sugar reduction and improved baking properties of small baked goods.300 lactic acid bacteria were isolated from grain-based foods, identified and checked for their functional properties. Lactic acid bacteria with proven functional properties are used as starter cultures in sourdough fermentations and integrated in in baking tests in the laboratory and on Fortisa’s production line.The research work is carried out under the direction of #Susanne Miescher Schwenninger and as part of the doctoral thesis by #Denise Müller (in the picture). More information on the project's progress will follow.
Legend for picture (from left to right): Denise Müller screening lactic acid bacteria, sourdough production in the laboratory using functional microorganisms, pilot production at Fortisa, first line test with functional sourdough.