Production facilities
Based at Crottet, in the Ain département, our production site brings together four disciplines.
FERMENTATION
This is a core skill for the business, to make sourdough cultures. For this we have developed an exclusive self-regulating fermentation ecosystem, referred to as EMC (Eco-système Microbien Complexe), in which the bacteria self-select. This process means that we have a self-sustaining resource with a wealth of rich aromatic strains and no need for starters.
The result of more than 30 years experience, the company has built up exclusive know-how, which it has patented.
DEHYDRATION
To complement our range of liquid sourdoughs, we have built up our drying skills.
Today, Philibert Savours offers more than 50 dried and devitalised sourdoughs in powder form.
This complete control of the drying process has allowed us to extend the product offering with completely new ranges, such ass our fruit and vegetable flakes.
FORMULATION
Philibert Savours has been recognised for more than 30 years for its taste management know-how. Every day we work on the fine tuning and assembling of new products.
Today, our team retains the best experts, so as to offer you the best technical solutions and help with troubleshooting issues such as volume, shelf life or colour.
PACKAGING
In 2018, Philibert Savours commissioned two new packaging lines for powder and liquid products, so that we can now offer new packaging formats.
As a result, Philibert Savours will soon be in a position to offer more options for bespoke products.
