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Who we are
Pane Bruno is organic
Pane Bruno is naturally leavened with sourdough starter
Pane Bruno is a “living” food
The ingredients used and all stages of production are monitored and certified by the Control Body authorized by the Ministry (in our case Suolo e Salute).
On products that comply with the rules, the label "Organic" is indicated, which means the absence of preservatives, chemical additives, and synthetic or transgenic substances; respect for nature with processing methods that do not alter the ecosystem. The label also shows the European logo, the origin of the raw materials (EU/non-EU), the operator's number, and the control body's number.
Pane Bruno is artisanal
The various processing stages are done by hand and the entire process is monitored daily by the artisan at every stage of production: from kneading to the completed leavening, to dividing the dough, to baking, and finally to packaging.
This bread is baked in an oven powered by solar energy
The workshop is a prefabricated wooden building with very low environmental impact and high energy savings. In this "green" approach, the choice to bake bread in an oven powered by solar energy and not by wood also fits in. Wood is a very expensive resource in energy terms because it is slowly renewable.
Brewer's yeast is not used. The brewer's yeast normally used is a concentrate of yeasts belonging to the single strain of Saccharomyces Cerevisiae; leavening is carried out by this yeast solely through “alcoholic fermentation,” which transforms the simple sugars present in the flour into carbon dioxide and alcohol. The gas is retained by the “gluten mesh” developed by the flour proteins during kneading and thus creates the air pockets in the crumb. In contrast, the leavening of a natural yeast with sourdough occurs both with alcoholic fermentation and with other collateral fermentations such as acetic and lactic. The long fermentations of natural yeast manage to reduce much of the starch into simple sugars and also break down proteins into amino acids. The result is great digestibility because the enzymatic action of natural yeast causes simpler molecules to form that do not need to be digested by our body. This leavening also allows for greater preservation of the bread (up to a week) because it slows down the development of mold.
and to preserve its characteristics as much as possible, we recommend storing it in the refrigerator and, before consuming it, warming it slightly to make it more fragrant and aromatic.
This way, you can have several types of bread available and each day enjoy the one that best suits your taste and health needs.
Each bread is sliced and packaged in a transparent film and is available in different sizes and flours.
