Ciabatta bakery mix
Ciabatta bakery mix
Ciabatta bakery mix -typical italian tasty and appealing flavour of Ciabatta bread.
Easy to produce , even for bakers without experience in Ciabatta bread production.
For optimal ovenspring and a crispy crust
With very aromaric typical sour dough arome
The Ciabatta is a kind of Italian bread that is made from peanut and yeast and lasts for long.
It is characterized by its crunchy thin crust and a soft, fluffy environment
Production technology varies widely according to region and tradition. One of the main differences in the preparation of the dough is called “biga” – a type of Italian mixture of yeast and flour.
Example recipe :
Necessary products: 500g mixture of Baker’s standard for ciabatta bread plus one teaspoon of olive oil . Or walnut oil plus 360 ml of cool water. Pour 500 g of baking mix ciabatta from Baker’s standard in a bowl. Add one teaspoon of olive oil or walnut oil and 360 ml of lukewarm water. Mix about 5 minutes with a dough mixer to the maximum extent to obtain a smooth dough. Leave the dough in a warm place for about 30 minutes to boil. Form the dough’s wish and pour into a fat-greased pan. Put some flour and let it boil again in a warm place for about 45 minutes. For more volume, place 200 milliliters of hot water in a refractory pot in the stove five minutes before the start. Read in a preheated oven in the lower baking time. About 25 minutes in an oven with top and bottom heating at 220 degrees Celsius in a fan heater . About 200 degrees Celsius in a three or four degree gas stove after pouring leave the bread on the grill or board to cool.
Store in cool, dry conditions away from direct sunlight.
Shelf Life: 12 months
The products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order