Mix to prepare “Puccia” Dolomite bread
A well-balanced mix specifically created to easily and quickly make typical unique, aromatic mountain bread, the so-called “Puccia” Bread from the Dolomites. Created from stone-ground flour – type 1, it only requires the addition of fresh yeast and extra-virgin olive oil.
Stone-ground soft WHEAT flour – type “1” (63.6%), RYE flour, dried WHEAT sourdough (malted WHEAT flour, starter culture), fennel seeds, WHEAT gluten, iodised salt, BARLEY malt and soft WHEAT malt flour, Kummel seeds, antioxidant: ascorbic acid, enzymes.
May contain SOYBEANS, MILK, MUSTARD, SESAME, LUPIN.
Packaged in protective atmosphere.