Puratos, a global brand for quality pastry, bakery and chocolate products and solutions, started to produce sourdough in Turkey. Puratos, founded in 1919 in Belgium, is known as an inheritor of sourdough in the world. 5000-year-old fermentation-based sourdough is used to make traditional bread with excellent taste.

Bora Akın General Manager of Puratos Turkey

Sourdough bread is not a new concept for us. It is an ancestral concept but it was overshadowed by industrialization. But thanks to a new trend of healthy food we can find sourdough bread in many shops today. The figures about the sourdough bread market are not clear but consumer trends and customer demands show that this market will grow. It will not only be available in artisan bakery shops but also on shelves of supermarkets and discount markets, menus of cafes and restaurants.

Turkish bakery products market has been growing day by day. In the past, there were only conventional products in the market. But as consumer trends change and the number of global firms increases, the number of available products goes up. Global companies offer innovative products and services for customers and especially for the hotel-restaurant-catering sector and chain markets. Products of this market are served 80% baked and frozen and product quality is steadily increasing.

Many consumers throughout the world pay importance to follow a healthy and balanced diet. Today, consumers want to know the nature and effects of what they eat. Since bread is the most important staple food, its quality and content directly affect our well being. The main reason for the popularity and consumption of sourdough bread is the recent health nutrition trend in the world. In addition to this, consumers find sourdough bread more delicious than bread with conventional yeast.

One of the distinctive features of sourdough bread is its extended fermentation period. This process gives the bread a unique aroma, taste, volume, and texture. It also facilitates digestion. Short-chain fatty acids like acetic acid, lactic acid, and propionic acid occur during the fermentation process and decrease the pH value. This process also increases the biological benefits of micronutrients like calcium, potassium, magnesium, iron, zinc, and phosphor. Lactic acid bacteria are all known to us; we can find them in products like yogurt and kefir.

GROWING SOURDOUGH MARKETS Global sourdough products market will grow with increasing demand for healthier, more delicious and natural food. This will be especially the case for the countries that are pioneers of healthy nutrition trends. Europe and Northern America are leader regions in this market segment. The sourdough market has been growing in Germany, France, Italy, and Spain in recent years. Germany is among the largest markets for this kind of product. Sourdough is not only used for making bread, but it is also used to produce crispbread, pizza, cake, and crumpet.

Puratos, a global brand for quality pastry, bakery and chocolate products and solutions, started to produce sourdough in Turkey. Puratos, founded in 1919 in Belgium, is known as an inheritor of sourdough in the world. 5000-year-old fermentation-based sourdough is used to make traditional bread with excellent taste. Puratos tries to keep this tradition alive and invests in Turkey and creates jobs with sourdough production.

Puratos has been producing bakery, pastry and chocolate products for 100 years and it is offering products and services to 100 countries from 4 continents. In Turkey, we have also been sharing our experience and knowledge with bread, pasty, and chocolate makers for 33 years. This investment is a significant step for sourdough production in Turkey, as well as its thousands-year story. We have started sourdough production in Turkey in January 2000. We will also lay foundations for another sourdough plant in Izmir this month. We aim to support bakeries to make high-quality sourdough bread with traditional taste.