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
Inscription et café ..... 08:00 - 08:45
Bienvenue Reto Fries, Jorge Pastor 08:50 - 09:00

Partie 1: «Ingrédients»

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L’influence de la sélection des ingrédients dans le pain. Céréales, pseudo-céréales et autres ingrédients Dr. Francisco Barro Losada 09:00 - 09:30
Comment la valeur nutritionnelle du pain peut-elle être prise en compte dès la sélection ? Comment se présente l’avenir ? PD. Dr. Friedrich Longin 09:30 - 10:00
Expérience pratique au travers de divers tests avec des céréales Heinrich Beck 10:00 - 10:15
Échange de questions sur les « ingrédients » ..... 10:15 - 10:30
Pause-café ..... 10:30 - 11:00

Partie 2: «Levain-chef de froment»

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Le levain-chef de froment pour améliorer les propriétés nutritionnelles et physiologiques des produits à base de céréales Prof. Elke Arendt MSc, PhD, DSc 11:00 - 11:30
Influences génétiques pour comprendre le processus de fermentation du levain-chef de froment Prof. Dr. ir. Luc De Vuyst 11:30 - 12:00
Le levain-chef de froment sans gluten Dr. Markus Brandt 12:00 - 12:15
Le levain-chef de froment en Allemagne Bernd Kütscher 12:15 - 12:30
Échange de questions sur le « Levain-chef de froment » ..... 12:30 - 12:45
Pause de midi et stands d’exposition ..... 13:00 - 14:00

Partie 3: «Processus»

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Influence du levain-chef de froment sur les nutriments et les ingrédients actifs du pain et des produits de boulangerie : ultramodernité et nouvelles perspectives Prof. Dr. Carlo Rizzello 14:00 - 14:30
Sur les pas de l’arôme du levain-chef de froment, le délice du pain Prof. Dr. Michael Kleinert 14:30 - 14:45
Projet de recherche d‘Autriche « Fermkult Austria » DI Christian Kummer 14:45 - 15:00
Les nouveautés de la bibliothèque du levain-chef de froment, St.-Vith Karl de Smedt 15:00 - 15:15
Échange de questions sur les « Processus » ..... 15:15 - 15:30
Pause-café ..... 15:30 - 16:00

Partie 4: «Nutrition»

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Fourniture de vitamine D à la population par le traitement des prépâtes et du levain-chef de froment, produits au moyen de micro-organismes spécialement sélectionnés Dr. Jacinthe Côté 16:00 - 16:15
Dernières informations touchant à la recherche sur le levain-chef de froment. Des propriétés fonctionnelles (p. e. prébiotiques et probiotiques) caractéristiques du levain-chef de froment Prof. Marco Gobbetti 16:30 - 17:00
Échange de questions sur la «Nutrition» ..... 17:00 - 17:15
Pause-café ..... 17:15 - 17:30

Partie 5: «Santé»

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Histamine versus cœliaque et ses causes. En quoi le levain-chef de froment peut-il exercer une influence positive? Dr. Félix López Elorza 17:30 - 18:00
Microbiome, prébiotique et probiotique, qu’est-ce que cela a à voir avec la santé humaine et pourquoi est-ce important ? Dr. PhD. Rosa del Campo 18:00 - 18:15
Pain et santé. Des anciennes céréales jusqu’au pain d’aujourd’hui Prof. María Jesús Callejo 18:15 - 18:30
Échange de questions sur la «Santé» ..... 18:30 - 18:45


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Résumé, perspective, les services Richemont, finale et remerciement Reto Fries, Jorge Pastor 18:45 - 19:00
Réseautage, apéritif dînatoire et clôture du Congrès ..... 19:00 - 21:00