PAN-ísimo

to gain a healthier and better digestible product.

Too much of our bread these days, is made using fast processing

methods, allowing breads to be mixed, baked, cooled, packaged and

on a shelf within 4 hours. To do this they need to use various

chemicals, additives and improvers to recreate the avours and

prevent, repair and mask the damage done to the dough to allow it

to be processed in such a way. There are also questions about how

our bodies cope with these overly processed foods.

We guarantee for our products:

- 100% handmade from scratch

- 100% free from additives, preserves, chemicals or encymes

instead we use:

natural sourdough (rye or wheat)

Sourdough bread is made by the fermentation of dough using

naturally occurring lactobacilli and yeast. Sourdough bread has a

more sour taste and better inherent keeping qualities than breads

made with baker's yeast, due to the lactic acid produced by the

lactobacilli.

poolish

A pre-ferment (also known as bread starter) is a fermentation starter

used in indirect methods of bread making.

A pre-ferment and a longer fermentation in the bread-making

process have several benefits: there is more time for yeast, enzyme

and bacterial actions on the starch and proteins in the dough;

this in turn improves the keeping time of the baked bread, and it

creates greater complexities of avor.