The Focaccia Romana: the famous Roman street food, every day more trendy. Good and tasty, you can also prepare it with our versatile mix for bakery Riso Venere. This mix for professional bakers based on Venus Rice, can be used in the production of bread, but also for other baked products: focaccia, cakes, biscuits, crackers, breadsticks...
Discover another recipe with Nucleo® Riso Venere: soft and irresistible croissants.
With this recipe, Il Granaio delle Idee rethink the Roman focaccia using our Nucleo® for bakery Riso Venere. Enriched with the typical aromas of Venus Rice and with an inviting purple color, the focaccia prepared in this way will be soft and delicious.
Knead the flour, the Nucleo®, the yeast and 1800 g of water at speed 1. When the dough has taken on mass, start speed 2 and add the remaining water a little at a time.
When the mixture becomes homogeneous, add the salt and the oil at speed 1. When the mixture is finished, leave the dough in the cell at 18 °C for about 20 hours. Then, portion the dough according to the chosen weight and form small loaves to be left to rise outdoors for 2 hours at least.
At the end of the rising process, crush the loaves with the fingertips, add a little oil and salt on them and bake at 220 °C.
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.