Ciabatta

This Italian speciality, that originates from the northern Italian province of Lombardy, is crusty and has a marvellously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavour and a soft, delicate texture. In 1982 a small band of dedicated flour experts got together to talk about dough. One of them, Arnoldi Cavallari, a miller in his late forties became especially excited. For years, Rome could only look on in horror as large-scale baguette imports from France threatened to monopolize the lucrative Italian sandwich industry. It was time to hit back with an equally commercially viable product. That’s how Cavallari came up with the Ciabatta Polesano. It was hailed as the bread that saved Italy, and since then it has rocked the sandwich world.

Puratos ingredients to create Ciabatta

Easy Sapore

This no time dough allows you to make a variety of crusty breads and rolls that deliver with a mild sourdough flavour.

Sapore Rigoletto

Sapore Rigoletto is a wheat sponge in powder form with a toasted flavor profile.

O-tentic Durum

A Clean Label active bakery component with a typical Mediterranean flavourprofile characterized by woody and milky notes similar to that of durum wheat.

Quickstep Crispy

An improver in powder form for freezer-to-oven bakery products. Suitable for pre-fermented frozen baking processes.

O-tentic Origin

A Clean Label active bakery component based on sourdough that gives yourbreads the personality of breads baked in a time honoured tradition. Intenseand complex flavour, typical of long fermentation, with nice acidity.

Sapore Traviata

A typical French sourdough with a subtle nose of rye, nuts and raisins that contribute to the milky and fine acidic flavour. Powder format.

Intens Freshness

This modular solution allows to increase freshness by increase the softness and crumb moistness.

S500 Kimo

An improver in powder form for the production of all frozen, unfermented yeast-raised frozen doughs.