Grupo Corredor
Bakery machinery · manufacturer of the industrial lines and high-hydration dough processes.
FermBiome · R&D&i
Fermentation research and technology applied to baking
FermBiome is the La Méthode area devoted to R&D&i in formulations, processes and special raw materials. We connect knowledge of cereals, controlled germination and sourdough fermentation with the study of the food matrix and its relationship with the human biota.
How we work
From cereal to product knowledge
Raw materials and formulation
We select cereals and fractions of interest. The whole grain and its behaviour during processing are research variables.
Controlled bioprocesses
Germination and sourdough fermentation as stages that transform the cereal matrix, balancing transformation, safety and baking performance.
Measurement and validation
We characterise raw materials, doughs and finished products. Microbiota studies are organised in stages.
Industrial transfer
Processes that can be described, reproduced and scaled to industrial production, with batch traceability.
Projects
Three FermBiome projects
Each project has its own space. The full content is for clients: each project has a single access word, which we provide to anyone who writes to us asking for more information.
Prebiopa
Completed · 2018–2023Research on bread-making processes, microbiota and human health.
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Akkermansia Target
Future lineHow cereal processing and the bread matrix relate to the gut ecosystem.
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PVHG Plant
In developmentProduction plant for PVHG, an ingredient made from germinated wholegrain flours.
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Client content
The full content of this area is available to clients with authorised access.
- Research protocols and data
- Formulations and process parameters
- Industrial documentation of the PVHG plant
