Ciabatta

This Italian speciality, that originates from the northern Italian province of Lombardy, is crusty and has a marvellously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavour and a soft, delicate texture. In 1982 a small band of dedicated flour experts got together to talk about dough. One of them, Arnoldi Cavallari, a miller in his late forties became especially excited. For years, Rome could only look on in horror as large-scale baguette imports from France threatened to monopolize the lucrative Italian sandwich industry. It was time to hit back with an equally commercially viable product. That’s how Cavallari came up with the Ciabatta Polesano. It was hailed as the bread that saved Italy, and since then it has rocked the sandwich world.

Puratos ingredients to create Ciabatta

Puravita Dark Rye

A specialty powder mix for production of traditional dark rye bread both soft and crusty applications offering you source of fibre and great taste from rye

Softgrain

Softgrain are tender sprouts, grains and seeds that have been infused with liquid sourdough so you can create grain breads from a wide variety of doughs.

Puravita Wholemeal

A concentrate mix for soft and crusty wholemeal applications that contain a large amount of fibre from wheat bran and give better in nutritional value than white breads

O-tentic

O-tentic is a unique active bakery component that gives you the creative freedom to make breads with authentic taste and texture.

Sapore

A wheat sponge in powder form, to enhance flaour and taste of bakery products

S500

Artisan as well as more industrialised bakers see S500 as a premium product that gives absolute security during all stages of the bread-making process, and one that helps them achieve proven and consistent superior-quality bakery goods.

Puravita Spekkle

A specialty powder mix for soft and crusty applications containing linseeds, sesame and sunflower seeds

Discover our Ciabatta recipes