Semi-finished Unbaked - Typical breads

5e7b7b9ef67543309dce26fe
  • Country Origin: Italy
IMAGE 1- Rye bread Weight per piece 320 g ℮ Carton net 11,02 Kg ℮ Av. num. pcs. 35 Instructions Dust with flour and score a cross pattern. Leave to rise at 28°C for 3 hours. / IMAGE 2- Coppietta Weight per piece 130 g ℮ Carton net 13 Kg ℮ Av. num. pcs. 100 / IMAGE 3- Durum wheat Mantovana Typical durum wheat dough of Emilia-Romagna: 85 grams of goodness. Weight per piece 85 g ℮ Carton net 12,07 Kg ℮ Av. num. pcs. 142 Instructions Dust with flour and score along the centre. Leave to rise at 28°C for 3 hours / IMAGE 4- French bloomer A classic bloomer recipe for all tastes. Weight per piece 160 g ℮ Carton net 11,36Kg ℮ Av. num. pcs. 71 Instructions Dust with flour and score along the centre. Leave to rise at 28°C for 3 hours / IMAGE 5- Sicilian A tasty bloomer excellent sprinkled with sesame seeds. Weight per piece 620 g ℮ Carton net 12,4 Kg ℮ Av. num. pcs. 20 / IMAGE 6- Durum wheat Rapidino Typical roll of Reggio Emilia. Weight per piece 43 g ℮ Carton net 12,04 Kg ℮ Av. num. pcs. 280 / IMAGE 7- Small Apulian loaf A tasty source of fibre. Excellent toasted for breakfast. Weight per piece 450 g ℮ Carton net 11,25 Kg ℮ Av. num. pcs. 25 Instructions Dust with flour and score a cross pattern. Leave to rise at 28°C for 3 hours. / IMAGE 8- Kaiser An 80 grams rose-shaped roll excellent with filling. Weight per piece 80 g ℮ Carton net 12,48 Kg ℮ Av. num. pcs. 156 / IMAGE 9- Durum wheat bloomer Just a few ingredients for a simply good bread. Weight per piece 160 g ℮ Carton net 15,04 Kg ℮ Av. num. pcs. 94 Instructions Before baking dampen and put the bloomer in a container of sesame seeds. Make two diagonal scores. Leave to rise at 28°C for 3 hours. / IMAGE 10- Baguette The classic French baguette, a tasty loaf you can’t do without. Weight per piece 330 g ℮ Carton net 13,86 Kg ℮ Av. num. pcs. 42 Instructions Make five cross scores. Leave to rise at 28°C for 3 hours. / IMAGE 11- Common bloomer A 620 grams bloomer, also good the next day. Weight per piece 620 g ℮ Carton net 14,26 Kg ℮ Av. num. pcs. 23 Instructions Dust with flour and score a cross pattern. Leave to rise at 28°C for 3 hours. / IMAGE 12- Durum wheat braid loaf 320 g of typical bread from Emilia-Romagna. Weight per piece 320 g ℮ Carton net 11,84 Kg ℮ Av. num. pcs. 37 Instructions Score along the centre. Leave to rise at 28°C for 3 hours