Ciabatta Romana

It is particularly suitable in direct and indirect processing of high-hydration doughs, guaranteeing a result of extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb and a crust that is particularly crisp and light to the palate. Its special composition (which includes Naturkraft Mother Yeast) makes it ideal in doughs that require long maturation at a controlled temperature (refrigerator).

Ingredients: TOMATO WHEAT flour type “00,” dried sourdough starter wheat, acerola juice powder (acerola, maltodextrin), food enzymes (amylase, hemicellulase).