Ciabatta

Ciabatta is an Italian crusty specialty, made with wheat flour, water, yeast and salt.The particularity of this bread is that the dough is very wet and made with olive oil, which give a Mediterranean flavour and a light crumb structure. Ciabatta bread is often used to make panini toasted sandwiches. Different variations of the original recipe have been developped throughout the years : the bread is sometimes made in a wholeweat version or with milk added in the dough. 

Puratos ingredients to create Ciabatta

O-Tentic Durum

Active bakery ingredient based on sourdough to create delicious breads with the taste and texture of the good old days. O-tentic Durum is in powder form and gives your bread a typical aroma of Italian breads (roasted, nutty and wooden flavour). Based on durum wheat sourdough from Altamura (Italy).

Bruggeman Blue Yeast

Buggeman Blue Yeast

S500 Acti-Plus

High performance improver in powder form for the production of yeast raised bakery items. The Acti-Plus Technology maximizes the activity of the enzymatic complex to achieve high performance in baking in terms of volume, dough tolerance and longer freshness. Dosage 1 % on flour weight.

O-Tentic Origin

Active bakery ingredient based on sourdough that gives you the opportunity to create delicious breads with the taste and texture of the good old days. O-tentic Origin is available in powder form. Based on wheat and rye sourdough it gives your bread a typical aroma of long fermentation.

Bruggeman Brown Yeast

Bruggeman Brown Yeast

Goal

Improver in powder form for fresh bread with 0,3% dosage on flour weight for excellent volume and dough tolerance. It will give you consistent quality in the production process, helping you to reduce waste.