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

Soft'R Cotton Acti-Plus Acti-Plus

Improver for production of yeast. Raised bakery items with soft crust, soft crumb & extended shelf life

O-Tentic Durum

Active bakery component based on sourdough to create bread with a typical Mediterranean flavour. Designed for all types of crusty breads, it gives the breads woody, milky notes & special crunchy crust of authentic breads.

S500 Acti-Plus

A Quality universal improver for all yeast-risen dough with extra volume, dough tolerance and addedd freshness

Okedo

Instant active dry yeast

Toupan

Bread improver for soft baked goods

S500 Ultra

A Quality universal improver for all yeast-risen dough with extra volume, dough tolerance and addedd freshness

S500 Kimo Short

Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks

Olix

Greasing agent for all baking tins and trays