father culture - sacco systemstraight dough method or sponge and dough method replaces the baker’s...
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![Page 1: FATHER CULTURE - Sacco SystemSTRAIGHT DOUGH METHOD OR SPONGE AND DOUGH METHOD REPLACES THE BAKER’S YEAST ADDS THE ANCIENT AROMA OF LACTIC ACID BACTERIA REMOVES THE MODERN PROBLEM](https://reader036.vdocuments.us/reader036/viewer/2022081410/6098fca5e2b0715c4d0a8b54/html5/thumbnails/1.jpg)
A COMPANY OF SACCO SYSTEM
FATHERThe third millennium revolution
Fermento Padre
CSL FATHER FERMENT
Father Culture
FATHER DOUGH
Ferment Père Levain Père
cultivo padreVATER FERMENT
CULTURE
![Page 2: FATHER CULTURE - Sacco SystemSTRAIGHT DOUGH METHOD OR SPONGE AND DOUGH METHOD REPLACES THE BAKER’S YEAST ADDS THE ANCIENT AROMA OF LACTIC ACID BACTERIA REMOVES THE MODERN PROBLEM](https://reader036.vdocuments.us/reader036/viewer/2022081410/6098fca5e2b0715c4d0a8b54/html5/thumbnails/2.jpg)
REPLACESTHE MOTHER
CULTURE
STRAIGHT DOUGH METHODOR SPONGE AND DOUGH METHOD
REPLACESTHE BAKER’S
YEAST
ADDSTHE
ANCIENTAROMA
OFLACTIC ACID
BACTERIA
REMOVESTHE
MODERNPROBLEM
OFYEAST
INTOLERANCE
DOUBLEDHEALTHINESS!
DOUBLEDTASTE!
FATHER CULTUREDoubles the value of your bread!
Fermento Padre
CSL FATHER FERMENT
Father Culture
FATHER DOUGH
Ferment Père Levain Père
cultivo padreVATER FERMENT
![Page 3: FATHER CULTURE - Sacco SystemSTRAIGHT DOUGH METHOD OR SPONGE AND DOUGH METHOD REPLACES THE BAKER’S YEAST ADDS THE ANCIENT AROMA OF LACTIC ACID BACTERIA REMOVES THE MODERN PROBLEM](https://reader036.vdocuments.us/reader036/viewer/2022081410/6098fca5e2b0715c4d0a8b54/html5/thumbnails/3.jpg)
TRY TO DISCOVERTHE TASTE OF ANCIENT TIMES!
FATHER CULTURE:THE FATHER OF BREAD
Lact
ic A
cid
Bacteria