Complete Ciabatta

Complete Ciabatta is available in a 10kg bag. This product produces Italian rolls with a sour note and the desired open texture required.

  • Short processing and bulk fermentation time when compared to the traditional method
  • Ensures large holes associated with Ciabatta in relatively short time +_ 3hrs when compared to traditional method which takes 12hrs
  • Versatile, safes time and therefore gives you better gp.

Complete Ciabatta has a high water absorption of up to 85% water. When the consumer is looking for a Italian bread with big holes, then this is the mix to use. This Mix produces a bread with a good sour note and big holes as required. Ciabatta can also be used to produce Italian Pizza basses and panini.

Customer advantages
  • Short processing and bulk fermentation time when compared to the traditional method
  • Ensures large holes associated with Ciabatta in relatively short time +_ 3hrs when compared to traditional method which takes 12hrs
  • Versatile, safes time and therefore gives you better gp.
Consumer advantages
  • Enhanced flavour and great taste
  • Perfect crispy bite
  • Consistent quality
  • Big holes in crumb

View full description

Ingredients

Wheat flour (wheat gluten), Salt, Acidity regulator (Wheat flour, Citric acid, Lactic acid, Calcium sulphate, Calcium acetate, Vegetable oil (Rapeseed oil), Emulsifier), Acidity regulator (Wheat flour, Acidifying agents (Citric acid, Monosodium diacetate, Acetic acid, Lactic acid), Stabilisers (Calcium sulphate, Guar gum), Salt, Soya lecithin, Dextrose, Wheat gluten, Enzymes, Ascorbic acid), Enzyme blend (Stabiliser, Malt flour, Soya flour, Flour improvers, Calcium carbonate, Enzyme)

Complete Ciabatta is available in a 10kg bag. This product produces Italian rolls with a sour note and the desired open texture required.

  • Short processing and bulk fermentation time when compared to the traditional method
  • Ensures large holes associated with Ciabatta in relatively short time +_ 3hrs when compared to traditional method which takes 12hrs
  • Versatile, safes time and therefore gives you better gp.

Complete Ciabatta has a high water absorption of up to 85% water. When the consumer is looking for a Italian bread with big holes, then this is the mix to use. This Mix produces a bread with a good sour note and big holes as required. Ciabatta can also be used to produce Italian Pizza basses and panini.

Customer advantages
  • Short processing and bulk fermentation time when compared to the traditional method
  • Ensures large holes associated with Ciabatta in relatively short time +_ 3hrs when compared to traditional method which takes 12hrs
  • Versatile, safes time and therefore gives you better gp.
Consumer advantages
  • Enhanced flavour and great taste
  • Perfect crispy bite
  • Consistent quality
  • Big holes in crumb

View full description

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