At Bakery China 2025, Angel Yeast drew significant attention by showcasing its latest innovation in functional baking: a line of probiotic breads developed in collaboration with World Bread Champion Mr. Lin. The Ferarov series marks a notable advancement in the integration of live bacterial cultures into traditional sourdough, a process that typically poses challenges due to the heat of baking.

The breakthrough lies in Angel Yeast’s ability to engineer a fermentation environment that both supports beneficial bacteria and preserves the flavor and texture expected of high-quality artisan bread. By leveraging sourdough’s natural acidity and controlled fermentation timeline, the company has created conditions that help protect probiotic strains—specifically, Lactiplantibacillus plantarum, through the baking process.

These strains are carefully selected for their ability to withstand high temperatures while offering verified gut health benefits. The result is a shelf-stable bread that maintains probiotic viability without the need for refrigeration, offering a practical alternative to conventional supplements. Angel Yeast’s work reframes bread not just as a staple food but as a vehicle for daily wellness — bridging traditional baking with modern nutritional science.