Flat Bread

Focaccia is a flat Italian bread coming originally from the northern shores of the Mediterranean. In ancient Rome “panis focacius” denoted flat bread cooked in the ashes of the fire (“focus” meaning fireplace in Latin). This is the origin of the name we use today. In France this type of bread had become a luxury item towards the end of the middle ages, and was available in a number of different shapes and forms. Documents from the 14th and 15th centuries even equated it to a sort of cake known as placentula - apparently to avoid paying the tax on bread at the time.

Puratos ingredients to create flat bread

Tigris

All purpose quality powder bread improver

Tegral Cornbread

Bakery mix for cornbread style breads

Softgrain Rye | Bakery

Fermented sprouted rye kernels infused with liquid rye sourdough. Contains whole rye kernels.

Softgrain Amber

Pre-soaked grains and seeds infused with liquid sourdough and sweet touch. Contains oat grains, sunflower seeds and flax seeds,

Softgrain 5 Grain Rye

Pre-soaked grains and seeds infused with liquid sourdough. Contains rye grains, wheat grains, spelt grains and sunflower seeds, brown linseeds, yellow linseeds.

Sapore Panarome

Liquid concentrated sponge extract for Wheat breads and pizza

Sapore Molderator

Wheat sourdough for shelf life enhancement