Maximum deliciousness and safety, because Penettone yeast
COMO’s bread not only has a rich aroma but does not need preservatives thanks to co-existing yeast and lactic acid bacteria. Our dedication to Panettone yeast enables anyone to enjoy our product safely. Typical bread has a mesh-like structure that looks like air bubbles, whereas COMO’s bread has a multiple layered film structure, which creates distinctive softness and a melt-in-mouth texture.
COMO's Bread & lactic acid bacteria
COMO’s fermented dough contains over 100 million plant based lactic acid bacteria per 100g. The synergistic effect with the yeast improves the flavor, and enables us to reduce sodium content by half of those in commonly sold bread.
Low-Carb bread
We’ve developed a low-carb croissant with Panettone yeast and wheat bran.
Croissant：45% fewer carbs *Compared to Croissant/Rich type 100g on Standard Tables of Food Composition in Japan 2020 (8th revised version)
Devoted to deliciousness
10 hour-long maturing and fermentation
Store sold commercial yeast is used for typical bread making and only takes an hour for fermentation. With Panettone yeast, it takes 10 hours just to mature and ferment. Maturing and fermentation are repeated during the production process, taking 3 days until baked. This time and care bring the best out of Panettone yeast and is the key to creating a distinctive flavorful taste and melting texture.
Low pH creates fragrant flavor
Commonly sold bread’s pH is 5.2 – 5.4. COMO’s croissant has a lower pH of 4.8 – 5.2 because of the lactic acid bacteria. Lower pH means more acidity. This acidity brings out a distinctive, perfectly mixed flavor of sweetness and sourness.
Panettone yeast bread doesn’t require preservatives, as the low water activity lactic acid bacteria increases the acid, water-retention, antiseptic and antibacterial. It is also a proven fact that lactic acid bacteria helps intestinal function, immune system, and lowering blood cholesterol. Hence “COMO’s bread is safe and healthy” reputation.
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CROISSANT
DANISH
KOMACHI
VARIETY
PANETTONE
BISCOTTI
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