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 Ours
is a small biscuit factory, where in fact products such as the
millefeuilles and the jam tarts are made by hand, one by one.
We only produce organic products in our bakery, which like our
pasta factory, is situated on our farm: in the open country,
far from any kind of industrial influence.
Currently
our range includes: products made from Kamut, spelt, rye,
with other types of flour, corn, rice, amaranth, and products
made from wheat.
To
obtain a high quality product, as well as controlling the
entire production cycle in strict compliance with HCCP
standards, it is essential for the raw materials to be
controlled. As we have already mentioned several times, we
produce a part of the raw materials we use ourselves. We
roller-mill the semi-wholemeal flours, whereas we stone-mill
the wholemeal flours
When
we first started to produce crackers, a simple yet
wholesome product, we made them by hand using a simple rolling
pin and then we pricked them one by one. They became so
popular that we now produce them on a production line with a
considerable output.
Continual
research and experimentation have led us to produce high
quality products and to rediscover old techniques, such as
using natural yeast. Sourdough is the preferred yeast in our
bakery. Our system is based on the repeated kneading technique;
it takes more than 48 hours to produce our ‘fette
biscottate’ (crumbly, golden baked slices of bread)
 We
do not freeze anything in our bakery. It is accepted practice,
even in the organic food sector , to use cold stores, which
are nothing less than freezers. We believe that a
product , even if frozen for just a few hours loses its
fragrance and quality. We only use proving rooms where the
temperature never drops below 24° or rises above 36°, and
the humidity fluctuates between 75%-80%.
For
leavened products, fette biscottate, crostini (crunchy,
toasted slices of bread), breadsticks, we use the double or
triple kneading technique. The natural yeast is refreshed the
day before it is used. 14 hours later we prepare the first
dough without any fats, it is left to leaven for 4 hours then
we add the fats and knead the dough, shape it
and allow it to leaven for a final 2 hours.
Chicchi
di riso: the new line of wheat- and sugar-free biscuits
especially for children. These products are hand made using
basic ingredients: rice flour, cornmeal, potato flour, corn
malt, non-hydrogenated vegetable margarine.
The
traditional product line includes: tarallucci, scaldatelli,
friselle, cantuccini, mostaccioli
Our
production regulation states :
·
Our
labels are always clear and we accurately list the ingredients
used in the product.
·
The
flours we use are either type “1”, semi-wholemeal or
wholemeal. We do not use "white" flours.
·
We
do not use sugar. Our sweet products are sweetened with corn
malt or rice malt.
·
We
only use natural yeast.
·
We
only use non-hydrogenated vegetable margarine, produced form
cold pressing of sunflower seeds.
·
We
only use low acidic, cold-pressed extra-virgin olive oil with
a low peroxide number.
·
No
dough enhancers are used.
·
We
do not use lecithin.
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