Ciabatta Mix
Ciabatta Mix
This specialty mix has been specifically created to produce flavoursome Ciabatta (Italian pronunciation:[t/a'ba:ta], literally slipper bread).
NOT AVAILABLE FOR SALE ONLINE
Description
This specialty mix has been specifically created to produce flavoursome Ciabatta (Italian pronunciation:[t/a'ba:ta], literally slipper bread)
Traditional Ciabatta was made out of all the dough that was left over from the days production, therefore very well fermented, it was then basically
cut into lumps which were placed straight in the oven. This produced a slightly irregular shape with signs of stretching and sagging but with a hard
crust, very open (holey) texture, and enormous flavour.
Laucke Ciabatta mix has all the characteristics of that traditional Italian style bread, crisp crust and a resilient, moist, and very open crumb.
It is ideal for serving as Panini, Bruschetta, Garlic Bread or with oil, cheese and dips.
The no knead instructions provided ensure it can be easily produced by even the novice baker. This method uses the traditional processes associated
with yeast, temperature and time to modify the protein and produce the flavour and texture that are associated with true Ciabatta. A quick result will
make encouragingly nice bread but generally without the full degree of flavour and texture otherwise available. With a little practice, you will be
pleasantly surprised by your ability to reproduce this traditional product and your family and friends will not believe you made it!
Recipes using Laucke Ciabatta Mix:
Ciabatta
Return Policy
If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.
Nutrition Tab
Ciabatta Mix |
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| The values are for a baked loaf using 500 g Mix | |||
| Serving per package: The 500 g pack has approximately 9 servings | |||
| Serve size: 1 slice (85 g) | |||
| Avg Quantity | Per serving |
% DI* Per serve |
Per 100 g |
| Energy | 816 kJ | 9% | 960 kJ |
| Protein | 6.3 g | 13% | 7.5 g |
| Fat, total | 0.8 g | 1% | 0.9 g |
| - saturated | 0.2 g | <1% | 0.2 g |
| - trans | 0 g | 0% | 0 g |
| Carbohydrate | 39.0 g | 13% | 45.9 g |
| - sugars | 6.6 g | 7% | 7.8 g |
| Sodium | 336 mg | 15% | 395 mg |
| Dietary Fibre | 1.6 g | 5% | 1.9 g |
| *Percentage daily intakes are based on average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending upon your energy needs. | |||
| BREAD MIX INGREDIENTS: Unbleached Wheaten Flour, Non iodised Salt, Wheat Germ Flour, Yeast, Glucose, Vegetable Oil, Enzymes, Ascorbic Acid (Vitamin C), Vitamin (Thiamine, Folic Acid). | |||
| YEAST SACHET INGREDIENTS: Dry Yeast, Emulsifier (E491) | |||
| CONTAINS: Wheat Gluten | |||
| All ingredients are from non-animal sources and are GMO Free. | |||