Puratos opens sourdough institute to celebrate art, science of popular bread dough

Puratos, a global leader in bakery, patisserie, and chocolate ingredients, has announced the opening of its new Sourdough Institute, a unique hub dedicated to celebrating the art, science, and potential of sourdough.

Housed in Sankt Vith, Belgium, the institute aims to “protect, research, and inspire” the legacy of the popular ingredient on a global scale through a combination of masterclasses, online events, a one-of-a-kind Sourdough Library, and ground-breaking research.

Puratos Sourdough Institute

World’s only sourdough library conserves global strains

The institute houses the world’s only Sourdough Library, dedicated to conserving and promoting sourdoughs from across the globe. With 153 sourdoughs stored in-house, the Library ensures the biodiversity of strains for future generations. It also boasts a vast analytical capability, where more than 1,500 strains have already been isolated, to better understand the fermentation process in pursuit of better-tasting, healthier sourdough products.

Puratos Sourdough Institute

Masterclasses, research to inspire bakers, uncover benefits

Designed as a hub for inspiration, the new Institute will help inspire bakers in the art of sourdough through a variety of masterclasses tailored to customers’ needs. Led by renowned sourdough librarian Karl de Smedt and selected bakery experts, these hands-on classes will share best practices, techniques, recipes, and the science behind sourdough and its contribution to health and well-being.

Additionally, Puratos’s Sourdough Institute will focus on scientific research to uncover more about the benefits and potential applications of sourdough and the art of making and using it. Through collaborations with leading universities and researchers, the team is committed to sharing and expanding knowledge to make sourdough and its benefits more accessible.

Puratos Sourdough Institute

Predictive model to improve taste, health, sustainability

As part of its research efforts, Puratos is working on a predictive model providing measurements including digestibility score, sustainable credentials, flavour, shelf life, and more, to help bakers improve the taste, health profile, and sustainability of their sourdough creations.

“With fast-growing consumer interest in recent years, there is a huge appetite for all things sourdough, which is why it’s the perfect time to open the Sourdough Institute,” comments Karl de Smedt, sourdough librarian at Puratos. “By preserving sourdough’s heritage, furthering our research, and educating bakers on best practices, we want to ensure its benefits continue to flourish for many more generations to come.”