COMO’s croissant Typical bread Features
Yeast Panettone
Yeast
Commercial Yeast Cultured yeast which is most suitable for fermentation (generates gas to rise the dough) is used for typical breads.
COMO uses natural Panettone yeast for the fermentation process.
Fermentation 10 hours 1 hour To get the best out of Panettone yeast, our fermentation process takes 10 hours in the chamber. COMO’s bread goes through a 3-days-long maturing process.
Best-Before Period 60~365 days 2〜3 days On top of low water content, low water activity and low pH prevent growth of microorganisms and help create long-lasting tastiness.
Water Content 20% 35〜38% This number shows moisture ratio per unit weight. Lower moisture ratio means higher nutritional value since water has zero nutrition.
Water Activity 0.80〜0.88 0.90〜0.95 Water activity is the water ratio that microorganisms can utilize to activate themselves. Lower water activity means less growth of germs.
Product pH 4.8〜5.2 5.2〜5.4 A pH of 7.0 is neutral. The smaller number indicates more acid. Our products contain higher acid which creates a uniquely mixed taste of sweetness and sourness.

The power of Panettone yeast gets media attention

COMO’s breads have been on various media such as TV, magazines and newspapers. The features are often about being preservative-free and a long-lasting bread thanks to Panettone yeast. Recently our bread has been introduced as emergency food more often.