O-tentic: at the start of any good bread


18 Mar 2019

At Puratos, we believe the future of bread lies in its past. This vision is supported by the ever growing popularity of artisanally baked breads. Consumers look for premium natural ingredients and authenticity that reminds them of the good old days. That’s why Puratos developed O-tentic. Based on devitalised sourdough fermentation, O-tentic gives any baker the possibility to make genuine and authentic breads just like in the old days.

What is O-tentic exactly?

Some people call O-tentic an active bakery component. But we prefer to call it the starting point of any bread that’s full of taste, flavour and texture. O-tentic is based on devitalised sourdough, this makes it possible for every baker to produce breads that are highly reminiscent of artisan tradition: tasty, fresh and crusty. This product guarantees an authentic old-style taste and texture, with long-lasting mouth-watering crumbs and crusts.

Where does O-tentic find its origines?

It all started in a place called Altamura, in southern Italy. This little village in Puglia is long known for its delicious, fine breads. In 37 BC, Horace tasted Altamura bread and being seduced by its unique and natural taste he wrote in his personal diary that he thought “the best breads in the world” were produced in Altamura.

Our O-tentic durum is based on 100% durum wheat flour, just like the Altamura bread, creating the typical Mediterranean taste: aromatic, nutty and creamy. By using the very latest fermentation technology, Puratos has managed to recreate the taste of this renowned Italian specialty. This gives any baker the possibility to make genuine and authentic breads just like in the days of Horace.


How should you use O-tentic?

O-tentic is an extremely easy-to-use product. By adding only flour, salt, and water to O-tentic active components, you can make bread that has its own unique natural taste and structure. O-tentic is dosed at 4% of the flour weight in the bread recipe.

The critical element is the temperature of the dough at the end of the mixing. The dough should be around 25°C at that moment. The fermentation step is also essential, as this will allow the bread to develop a complex bouquet of flavours typical to O-tentic.

Using O-tentic is the perfect start of a good bread. If you want to go even further in giving your bread your own signature, think of adding specialty grains or Sapore, our range of bakery sourdoughs.

Are you curious about working with O-tentic? Why not try this Cranberry Pecan Flat Bread, or those delicious baguettes with olives and mixed herbs? Give all your breads the perfect O-tentic start!