Mopur® is a production process that uses different flour combinations (wheat and chickpeas or wheat and lupins) and is characterised by slow leavening. The entire product line derives from an exclusive natural fermentation process. Made from different flours and water acidified from a complex of yeasts and lactic bacteria, the mixture activates the fermentation. This process, in the rest phase of the dough, generates a series of biological processes, that triggers the fermentation that becomes the fundamental and most characterising phase in the entire production process.
Different substances are developed during fermentation that determine the aroma, digestibility, shelf life and, more importantly, give the product a good taste. These particular phases of the production process confer to all the Veghiamo products the characteristic nutritional and aromatic properties.The result of the biological development of the dough requires a longer fermentation period, but it generates products with outstanding organoleptic characteristics.
In particular, we obtain:
- a distinctive flavour and aroma;
- a unique texture;
- excellent slicing;
- improved digestibility;
- longer shelf life.
These feature offer incredibly nutritional benefits and make Veghiamo a nutritional, light, versatile dish ideal for all!