PANIFICAÇÃO
Ciabatta
Ciabatta Bread Mix - Código: 00396
Advantages
- Allows the preparation of diverse breads, such as: Ciabatta, Italian Bread, Stuffed Baguette, Garlic and Onion Bread, and Puff Breads;
- Produces ciabattas with a white crumb;
- Quick preparation method and standardized final products;
- Produces breads with good volume and great flavor.
- Produces ciabattas with a white crumb;
- Quick preparation method and standardized final products;
- Produces breads with good volume and great flavor.
Technical information
- Description
- Ciabatta Bread Mix
- Function
- Mix for preparing ciabatta bread.
- Form
- Powder. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid and iodized refined salt.
- Dosage
- 100% (used as a basis for recipe calculations).
- Preparation Method
- Mix 5 kg of Ciabatta and 3 L of cold water in the mixer at low speed for approximately 2 minutes. Add 150 g of fresh yeast and 800 ml of cold water gradually and beat at high speed until reaching the veil stage. Place the dough in plastic containers previously greased with oil. Dust wheat flour over the surface of the dough. Cover with plastic. Let it rest for 1 hour. Place the dough on a table previously dusted with flour and stretch it to obtain a thickness of approximately 3 cm. Cut into rectangles (20 x 8 cm) and stretch the dough. Place on greased baking sheets. Bake at 220°C for approximately 25 minutes in a deck oven with steam.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 20 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed, so the product remains suitable for use until the expiration date.
- Shelf Life
- 6 months under the recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448003968
Nutritional table
| Serving contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 339 | 17 |
| Carboidratos (g) | 72 | 24 |
| Açúcares totais (g) | 2.2 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 9.7 | 19 |
| Gorduras totais (g) | 1.5 | 2 |
| Gorduras saturadas (g) | 0.5 | 3 |
| Gorduras trans (g) | 0 | 0 |
| Gorduras monoinsaturadas (g) | 0.1 | 1 |
| Gorduras poliinsaturadas (g) | 0.2 | 1 |
| Colesterol (mg) | 0 | 0 |
| Fibra Alimentar (g) | 1.9 | 8 |
| Sódio (mg) | 860 | 36 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Discover Ciabatta
The Zeelandia Ciabatta produces the traditional ciabatta bread with a crunchy crust, soft crumb, and slightly tangy flavor.
I want to orderPANIFICAÇÃO
Ciabatta
Ciabatta Bread Mix - Código: 00396
Advantages
- Allows the preparation of diverse breads, such as: Ciabatta, Italian Bread, Stuffed Baguette, Garlic and Onion Bread, and Puff Breads;
- Produces ciabattas with a white crumb;
- Quick preparation method and standardized final products;
- Produces breads with good volume and great flavor.
- Produces ciabattas with a white crumb;
- Quick preparation method and standardized final products;
- Produces breads with good volume and great flavor.
Recipe tips with Ciabatta
Why Ciabatta makes a difference in your production
Growing Together
Support for seasonal campaigns, ideas for your business calendar and joint growth.
Innovation and R&D
We invest in R&D to offer solutions aligned with market trends and to production needs.
Showcase That Sells
We provide table displays, shelf strips, labels and signage for help promote recipes and products.
Technical Support
Our technicians come to your establishment to support recipe development and team training.
Technical information
- Description
- Ciabatta Bread Mix
- Function
- Mix for preparing ciabatta bread.
- Form
- Powder. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid and iodized refined salt.
- Contains
- Calcium propionate preservative, polyoxyethylene (20) sorbitan monooleate emulsifier, acidulants citric acid and lactic acid (L-), stabilizer calcium stearoyl lactylate, and flour improvers Aspergillus oryzae var. alpha-amylase and ascorbic acid (L-).
- Warning
- ALLERGENS: CONTAINS WHEAT AND SOY DERIVATIVES. MAY CONTAIN RYE, BARLEY, OATS, EGGS, MILK, HAZELNUTS, AND TRITICALE. CONTAINS GLUTEN.
- Dosage
- 100% (used as a basis for recipe calculations).
- Preparation Method
- Mix 5 kg of Ciabatta and 3 L of cold water in the mixer at low speed for approximately 2 minutes. Add 150 g of fresh yeast and 800 ml of cold water gradually and beat at high speed until reaching the veil stage. Place the dough in plastic containers previously greased with oil. Dust wheat flour over the surface of the dough. Cover with plastic. Let it rest for 1 hour. Place the dough on a table previously dusted with flour and stretch it to obtain a thickness of approximately 3 cm. Cut into rectangles (20 x 8 cm) and stretch the dough. Place on greased baking sheets. Bake at 220°C for approximately 25 minutes in a deck oven with steam.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 20 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed, so the product remains suitable for use until the expiration date.
- Shelf Life
- 6 months under the recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448003968
Nutritional table
| A serving of 50g contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 339 | 17 |
| Carboidratos (g) | 72 | 24 |
| Açúcares totais (g) | 2.2 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 9.7 | 19 |
| Gorduras totais (g) | 1.5 | 2 |
| Gorduras saturadas (g) | 0.5 | 3 |
| Gorduras trans (g) | 0 | 0 |
| Gorduras monoinsaturadas (g) | 0.1 | 1 |
| Gorduras poliinsaturadas (g) | 0.2 | 1 |
| Colesterol (mg) | 0 | 0 |
| Fibra Alimentar (g) | 1.9 | 8 |
| Sódio (mg) | 860 | 36 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.