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They make the work safer and simplify production, enabling bakers to prepare quality, standardized end products.

PANE NERO RUSTICO can also act on the following properties of dough:

• rheological properties: by increasing the dough’s handling, strength or extensibility, so as to better tolerate its time in the machine;
• fermentation properties: by optimizing the yeast’s action through stabilized fermentation and increased gas retention capacity.

Every bakery will make flavoured tasty rustic bread with long freshness and siginificant quality.

Pane Nero Rustico is exelent combination for medium brown rustic bread, baguetes, hamburgers, ciabata. Containes fermented malt and souer dough. Provides crumb texture stable and tipical for rustic french-mediteranian bread gives a very nice flavor.

Chopped olives, peppers and more can be added to the premix.

Dosage: 10% per 100 kg of flour.

Note: When preparing ciabata, the dough break is in round fat greased pots and at room temperature for about 1-2 hours.

* For recipes, please contact us on the phone numbers or e-mail listed in the contact section. 

Package: 10 kg bag

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