The science behind
We develop new substances through different fermentation techniques and processes
(01) Solid state
fermentation
With this method, specialized microorganisms are cultivated on a substrate prepared from chestnuts, gradually fermenting the components, giving rise to new substances and developing an ingredient with a high enzymatic content and attractive aromas.
(02) Submerged
fermentation
In this method, chestnuts are immersed in a liquid medium that allows for temperature, pH and oxygenation control, activating microorganisms that break down their nutrients. This process releases key enzymes and generates food ingredients with unique flavors and functions.
Planting the spores
of the future
We create functional ingredients through fermentation processes, benefiting from the energy efficiency of this technique and the reduced use of resources it entails. By using chestnuts, we rely on sustainable and traditional crops that benefit the ecosystem and the territory, shaping a tastier and healthier food future.