Natural LeaveningAll Balocco's celebration products are the result of a delicate process called "natural leavening". Everything originates from the "mother dough", which is a mixture of micro-organisms (yeasts and lactobacillus), which water and flour are progressively added to. The yeasts, by feeding on the starches present in the flour, produce carbon dioxide which causes the dough to increase in volume.
Such process, unchanged over the centuries, requires a long series of successive kneadings followed by rests in conditions with particular temperature and humidity. This requires skills, care, and great experience. Thus the leavened dough makes the product particularly light and fragrant, with an exceptionally long life without the need of preservatives.