Inclusions : Caramelized onions, SD tomatoes, Olives, herbs Spices, dried fruits & nuts up to 5 % of dough. Shape your dough according to your offer : Full Cob, small loaf, petit pain and score it with artistic patterns....
Storage to fits your needs according to your establishment.Ambient BBE up to 4 weeks, refrigerated 10 weeks
Our Mother Starters
A starter mother dough is a natural leavening base used to ferment and rise bread without commercial yeast. It consists of flour and water that have been allowed to ferment over time, cultivating wild yeasts and lactic acid bacteria . Wild yeasts and bacteria (mainly Saccharomyces cerevisiae and Lactobacillus species) ferment the sugars in the flour. giving bread rise, structure, flavor, and a longer shelf life.
White sourdough bread is a type of bread made primarily from white flour, water, and a natural sourdough starter fermented with wild yeast and lactic acid bacteria).
It has a chewy texture, a crisp, golden crust, and a slightly tangy flavor due to the natural fermentation process.
Leavened slowly, it gives a more complex taste, improved digestibility, and a lower glycemic index.
Pain de campagne (French for "country bread") is a traditional French sourdough bread made from a mix of white, whole wheat, and rye flour.
It has a thick, crusty exterior and a chewy, airy crumb with a slightly tangy flavour due to natural fermentation.
The dough typically includes a levain (sourdough starter from the Mother) but never commercial yeast with us, which is far more mindful for heath
Rye sourdough bread is made primarily from rye flour, using a natural sourdough starter for leavening. It has a dense, moist crumb, a dark color, and a distinctive tangy, earthy flavour due to the natural fermentation process.
With less gluten than wheat, it is more compact and chewy. Variations include German Roggenbrot, Scandinavian rågbröd, and Eastern European Borodinsky bread. It's commonly paired with cheese, smoked fish, or deli meats.
Spelt or dinkel wheat is a relict crop, eaten in Central Europe and northern Spain high in protein considered a health food and was cultivated from the Neolithic period onward. It is used to make bread, pasta, and beer. It is sometimes considered a subspecies of the closely related common wheat (T. aestivum) with botanical name be Triticum aestivum subsp. spelta.
It is most likely a hybrid of wheat and emmer.
our Corn Bread is made with T65 Rouge et Or and White Mother sourdough Starter
Corn flour with Corn kernels. Inspired by a southern Louisiana French USA recipe a base of wheat and pure Corn flour with wheat flour and corn kernels
It is a delight to experienced, loved by all with its soft, moist, sweet with crisp-crumbly edges. It is typically a large cob of 950 gr before baking.
Travel to Corsica with our Chestnut Fig Sourdough figata bread is a fun and cute recipe to make for the holiday or winter season. They're delicious for a picnic!
Chestnut Figata bread from Castagniccia is a dense, spongy, fragrant sourdough bread perfect for fall breakfasts or with cheese and charcuteries and is appreciated by all the family in every occasion.
We named this bread the ancient Old Man to refer to "Le Barbu" or The Poulard flour found in specific fields of Auvergne in France.
It is a blend of ancient crop to include Khorazan and Spelt. Old crops of wheat, also known as ancient grains, are varieties of wheat that have been cultivated for thousands of years and are often characterized by their unique nutritional profiles and flavour characteristics
"Le pain complet" translates to "wholemeal bread" or "whole wheat bread" in English.
It's a common type of bread in France, often made with a slightly more refined wholemeal flour than what might be considered 100% wholemeal in the UK.
This results in a bread with a rich, dark crumb color and a lighter texture than 100% wholemeal, while still retaining a bold bran flavour
Try it , you will love it !
With 360
CONTRACTS SERVICED
in 23
COUNTRIES
For 12
FOOD SECTORS SUPPLIED
©Copyright.Peber Limited All rights reserved.
Peber Limited ™, ®, © 2023 - 2024-2025
UNIT 4 - CORNWALL BUSINESS PARK WEST - SCORRIER - REDRUTH - TR16 5FG
Telephone : 01209643214
Cie Nb 15182934 - Vat : GB 451 5801 07
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.