Sourdough factory: EUROGERM becomes an ingredient producer!

This month of January witnessed the completion of EUROGERM's project for a 100% French sourdough bio-fermentation plant. The 3650m² building will be built in the Dijon-Bourgogne eco-park, not far from our Saint-Apollinaire site (21). The group's ambition with this project is clear: to respond to its customers' quality and origin issues, particularly those related to the CRC® chain.

While the plant will be designed to produce an industrial quantity (1,000 tonnes per year in the long term), it will be linked up with a pilot workshop, operational in March 2023, whose objective will be to test the sourdough on a pre-industrial scale. It will therefore be a complementary demonstration and co-development tool for customers.

With its 100% French sourdough bio-fermentation plant, EUROGERM has taken a step forward by becoming an ingredient producer. The group should be able to offer its customers the benefits of this from the first quarter of 2024, a perfect birthday present to mark EUROGERM's 35th anniversary.

To find out more about the project, its scope and financing, read the full press release: