1st Richemont Sourdough Summit

Healthy & Tasty Bread with Sourdough

346 Experts from 13 countries met on 9 May 2019 for the 1st Richemont Sourdough Summit at the Swiss Museum of Transport Lucerne. It offered valuable suggestions and a useful exchange on all aspects of the topic.

Sourdough is Trendy

As an introduction, Jorge Pastor, President of Richemont Club International and initiator of the event, described that the switch to short, direct leavening did not take place until the 20th century and that one now returns to the long leavening. «Bread is biotechnology, and that's what arouses the interest of science,» he added. And so the lectures at the summit were mainly scientifically shaped.

Most of the speakers came from academic research. They placed high demands on the audience and on the six-lingual translation team with scientific studies and terminology. But the positive key messages were always understood: sourdough makes baked goods tasteful and durable and serves the health and prevention of various diseases.

However, this message needs to be conveyed much more to customers, who are often very interested in nutrition issues, and to be formulated in a more attractive way said Michael Kleinert from the Zurich University of Applied Sciences and Bernd Kütscher, Director of the Academy of German Bakers. The two of them together published the book "The Language of Bread", which gives practical guidance. Heinrich Beck from the South German company BeckaBeck showed in practice how this can be successfully achieved. It was recommended that instead of calling it sourdough, as in the Latin languages, to rather speak of mother dough or bread with a mild acidity.

Science Emphasizes the Benefits

The scientific data backed up by many study results showed that the fermentation processes triggered by sourdough and long leavening further improve the already high quality of bakery products, prevent allergies and diseases, and reduce salt and sugar to improve tolerability and health. The addition of vegetables, vitamin D etc. to sourdough further emphasizes these benefits.

«Sourdough is the baker's soul. Give the bread a soul again” quoted Richemont Director Reto Fries at the end baker Martin Auer from Graz (A).

Networking und Documentation

In addition to the many suggestions from the presentations, the coffee and food breaks of the all-day event were also valuable: Market stalls provided sourdough pastries from Belgium, Germany, Italy, Croatia, Luxembourg, Spain and Switzerland. Eight sponsors presented their samples and also offered sourdough pastries for testing, including gluten-free products that have reached a good taste level today. The exchange with experts from home and abroad about what they heard and their own experiences was as well very interesting.




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Access can be found on the back of your badge or in the brochure you received at the sourdough summit.


Session Speaker(s) Time
Acreditaciones y café de bienvenida ..... 08:00 - 08:45
Salutaciones e introducción Reto Fries, Jorge Pastor 08:50 - 09:00

Mesa 1: «Ingredientes»

..... 09:00 - 09:30
La influencia de la selección de los ingredientes en el pan. Cereales, pseudocereales y otros ingredientes. Dr. Francisco Barro Losada 09:00 - 09:30
¿Como puede ser influenciado ya en el cultivo el grado saludable del pan? ¿Hacia dónde va el futuro? PD. Dr. Friedrich Longin 09:30 - 10:00
„Experiencias prácticas en diferentes test de cereales“ Heinrich Beck 10:00 - 10:15
Preguntas al bloque «Ingredientes» ..... 10:15 - 10:30
Descanso y café ..... 10:30 - 11:00

Mesa 2: «Masa Madre de Cultivo»

..... -
Masas Madre de Cultivo para la mejora de las propiedades nutricionales de las elaboraciones con cereales. Prof. Elke Arendt MSc, PhD, DSc 11:00 - 11:30
Las influencias genéticas, una ayuda para la comprensión del proceso fermentativo de la masa madre de cultivo. Prof. Dr. ir. Luc De Vuyst 11:30 - 12:00
Masas madre de cultivo sin gluten Dr. Markus Brandt 12:00 - 12:15
La cultura del Sauerteig / Masa madre de cultivo en Alemania ..... 12:15 - 12:30
Descanso mediodía y visita expositores ..... 13:00 - 14:00

Mesa 3: «Procesos»

..... 14:00 - 14:30
Influencia de la masa madre de cultivo sobre los elementos nutricionales y funcionales del pan y de las elaboraciones panarias: Estado de la cuestión y nuevas perspectivas. Prof. Dr. Carlo Rizzello 14:00 - 14:30
Tras el rastro del aroma de la masa madre de cultivo, el idioma sensorial del pan Prof. Dr. Michael Kleinert 14:30 - 14:45
Proyectos de investigación desde Austria, „Fermkult Austria“ DI Christian Kummer 14:45 - 15:00
Novedades desde la Biblioteca de masas madre de cultivo, St. Vith Karl de Smedt 15:00 - 15:15
Preguntas al bloque «Procesos» ..... 15:15 - 15:30
Descanso café ..... 15:30 - 16:00

Mesa 4: «Nutrición»

..... -
Suministro a la población de vitamina D a través de la aportación de las masas previas y masas madres de cultivo, elaboradas mediante una especial selección de microrganismos. Dr. Jacinthe Côté 16:00 - 16:15
Masa fermentada como flujo de salud en la era del microbioma Dr. Gianfranco Grompone 16:15 - 16:30
Novedades sobre la investigación de masas madre de cultivo. Propiedades funcionales, p.ej. características prebiótico y probióticas de la masa madre de cultivo Prof. Marco Gobbetti 16:30 - 17:00
Preguntas al bloque «Nutrición» ..... 17:00 - 17:15
Descanso café ..... 17:15 - 17:30

Mesa 5: «Salud»

..... -
Histaminosis versus Celiaquía, sus causas. ¿Qué puede aportar la masa madre de cultivo positivamente? Dr. Félix López Elorza 17:30 - 18:00
Microbioma, prebiótico y probiótico, que tienen estos conceptos que ver con los valores saludables del hombre, porque son importantes? Dr. PhD. Rosa del Campo 18:00 - 18:15
Pan y Salud. Desde los cereales ancestrales hasta el pan de hoy. Prof. María Jesús Callejo 18:15 - 18:30
Preguntas al bloque «Salud» ..... 18:30 - 18:45


..... -
Resumen, Perspectivas, Servicios Richemont, Despedida y Agradecimientos Reto Fries, Jorge Pastor 18:45 - 19:00
Cocktail y Networking. Finalización ..... 19:00 - 21:00