Innovative Probiotic Lactic Yeast for the pharmaceutical, nutritional and agricultural industries


KluyBread® refers to the sector that dedicates itself to the production of baked goods.

It is based on the “Probiotic Lactic Yeast® Kluyveromyces marxianus fragilis B0399” that is characterized by its prebiotic and probiotic properties, along with its metabolic activity of producing lactic acid.

The combination of “probiotic properties” and “lactic metabolism” renders KluyBread® inarguably technologically innovative: both nutraceutical metabolites and lactic acid are produced and made available during the leavening process, simultaneously.

The former provides nutritional quality, while the latter influences the technological processes.

The final purpose of KluyBread® is to render “Functional Foods” production in line with the best production standards. The nutritional performances will be filled with “probiotic”, “paraprobiotic”, or “prebiotic” properties depending on the conditions in which it is used.

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Casa Monache,
via Emilia, 73,
27050 Torricella Verzate (PV)

Our company dedicates itself to “courtesy service,” supporting its clients by both the know-how application through the BAKERY SERVIC CENTER, as well as marketing decisions.

BAKERY SERVICE CENTER is, thus, the bakery in which KluyBread® is produced that dedicates itself to the research and development of new products and laboratory techniques, based on the investigation of traditional and innovative raw materials.


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Laboratori Turval Italia Srl – Head Office and Research Dpt: Friuli Innovazione - Scientific and Technological Park "L. Danieli"
via Jacopo Linussio, 51 – 33100 Udine (UD) – P. IVA 01883020305