PANIFICAÇÃO
Focaccia
Focaccia Preparation Mix - Código: 05134
Advantages
- With rosemary in the formulation, it does not need to be added;
- Traditional: produces the original Italian Focaccia, light and soft;
- Easy, practical and quick: just add fresh yeast, cold water and mix;
- Standardizes and optimizes production;
- Versatile: allows for various topping combinations, from the traditional combination of olive oil, coarse salt and rosemary to an endless array of options such as pepperoni, calabrese sausage, dried beef, escarole, among others;
- Try selling it in strips! Several flavors can be produced at once on a baking tray;
- In addition to strips, it allows for other shapes that can be filled with various flavors: calzone, puff pastry, rolled cake, among others.
- Traditional: produces the original Italian Focaccia, light and soft;
- Easy, practical and quick: just add fresh yeast, cold water and mix;
- Standardizes and optimizes production;
- Versatile: allows for various topping combinations, from the traditional combination of olive oil, coarse salt and rosemary to an endless array of options such as pepperoni, calabrese sausage, dried beef, escarole, among others;
- Try selling it in strips! Several flavors can be produced at once on a baking tray;
- In addition to strips, it allows for other shapes that can be filled with various flavors: calzone, puff pastry, rolled cake, among others.
Technical information
- Description
- Focaccia Preparation Mix
- Function
- Mix for the preparation of focaccia.
- Form
- Powder with herbs. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid, modified vegetable fat, iodized refined salt, and rosemary.
- Dosage
- 100% (used as the calculation basis for the recipe).
- Preparation Method
- Brine: Mix 40 ml of water, 25 g of olive oil and 10 g of salt in a container. Set aside. Gradually mix 1 kg of Focaccia and 400 ml of cold water in the mixer at low speed for approx. 2 minutes. Add 40 g of fresh yeast and 170 ml of cold water and beat at high speed until reaching the veil point. Roll into a stick shape. Place in a greased baking tray (62 x 36 x 3 cm). Let it rest for 20 minutes. Stretch the dough in the tray with your hands until obtaining an even thickness. Spread the reserved brine over the surface of the dough. Puncture the dough with your fingertips. Ferment in a fermentation chamber at room temperature for approx. 1 hour or until reaching the top of the tray. Bake at 200°C for approx. 25 minutes in a deck oven.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry and clean place. Once opened, keep the packaging tightly closed, so the product will remain suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448051341
Nutritional table
| Serving contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 383 | 19 |
| Carboidratos (g) | 68 | 23 |
| Açúcares totais (g) | 2.1 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 9.0 | 18 |
| Gorduras totais (g) | 8.4 | 13 |
| Gorduras saturadas (g) | 3.8 | 19 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 1.5 | 6 |
| Sódio (mg) | 682 | 28 |
*% 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 Focaccia
Zeelandia Focaccia produces light and soft breads with a hint of rosemary, just like the traditional Italian recipe.
I want to orderPANIFICAÇÃO
Focaccia
Focaccia Preparation Mix - Código: 05134
Advantages
- With rosemary in the formulation, it does not need to be added;
- Traditional: produces the original Italian Focaccia, light and soft;
- Easy, practical and quick: just add fresh yeast, cold water and mix;
- Standardizes and optimizes production;
- Versatile: allows for various topping combinations, from the traditional combination of olive oil, coarse salt and rosemary to an endless array of options such as pepperoni, calabrese sausage, dried beef, escarole, among others;
- Try selling it in strips! Several flavors can be produced at once on a baking tray;
- In addition to strips, it allows for other shapes that can be filled with various flavors: calzone, puff pastry, rolled cake, among others.
- Traditional: produces the original Italian Focaccia, light and soft;
- Easy, practical and quick: just add fresh yeast, cold water and mix;
- Standardizes and optimizes production;
- Versatile: allows for various topping combinations, from the traditional combination of olive oil, coarse salt and rosemary to an endless array of options such as pepperoni, calabrese sausage, dried beef, escarole, among others;
- Try selling it in strips! Several flavors can be produced at once on a baking tray;
- In addition to strips, it allows for other shapes that can be filled with various flavors: calzone, puff pastry, rolled cake, among others.
Recipe tips with Focaccia
Why Focaccia 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
- Focaccia Preparation Mix
- Function
- Mix for the preparation of focaccia.
- Form
- Powder with herbs. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid, modified vegetable fat, iodized refined salt, and rosemary.
- Contains
- Emulsifier mono and diglycerides of fatty acids, flavoring, stabilizers monooleate of polyethylene (20) sorbitan and stearoyl 2-lactylate of calcium and flour improvers L-Cysteine and its sodium and potassium chloride salts, ascorbic acid (L-) and alpha-amylase from Aspergillus oryzae var. Contains synthetic flavoring identical to natural.
- Warning
- ALLERGENS: CONTAINS WHEAT AND SOY DERIVATIVES. MAY CONTAIN RYE, BARLEY, OATS, EGGS, MILK, HAZELNUTS AND TRITICALE. CONTAINS GLUTEN.
- Dosage
- 100% (used as the calculation basis for the recipe).
- Preparation Method
- Brine: Mix 40 ml of water, 25 g of olive oil and 10 g of salt in a container. Set aside. Gradually mix 1 kg of Focaccia and 400 ml of cold water in the mixer at low speed for approx. 2 minutes. Add 40 g of fresh yeast and 170 ml of cold water and beat at high speed until reaching the veil point. Roll into a stick shape. Place in a greased baking tray (62 x 36 x 3 cm). Let it rest for 20 minutes. Stretch the dough in the tray with your hands until obtaining an even thickness. Spread the reserved brine over the surface of the dough. Puncture the dough with your fingertips. Ferment in a fermentation chamber at room temperature for approx. 1 hour or until reaching the top of the tray. Bake at 200°C for approx. 25 minutes in a deck oven.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry and clean place. Once opened, keep the packaging tightly closed, so the product will remain suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448051341
Nutritional table
| A serving of 50g contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 383 | 19 |
| Carboidratos (g) | 68 | 23 |
| Açúcares totais (g) | 2.1 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 9.0 | 18 |
| Gorduras totais (g) | 8.4 | 13 |
| Gorduras saturadas (g) | 3.8 | 19 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 1.5 | 6 |
| Sódio (mg) | 682 | 28 |
*% 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.