CROISSANT
DANISH
KOMACHI
VARIETY
PANETTONE
BISCOTTI
EXPORT ONLY
One of COMO’s founders encountered the world famous Panettone yeast during his visit to northern Italy while searching for tastier bread. Bread made from Panettone yeast has a much richer flavor compared to other bread. This yeast was carefully brought back to Japan to be promoted. Then we became the very first in Japan to achieve this yeast’s maintenance and management and to use the traditional bread baking method learned from Italian experts.
Panettone yeast is a symbiosis of leaven and lactic acid bacteria from the northern Italian environment, which has a prefect combination of various conditions such as air and climate. We air-deliver Panettone yeast then store it in our Mother Room where the temperature and humidity are matched to northern Italy. Our specialized staff carefully replenishes it daily.
Panettone yeast
Lactic acid bacteria
| 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.
