{"id":1092,"date":"2015-03-12T14:10:18","date_gmt":"2015-03-12T13:10:18","guid":{"rendered":"https:\/\/www.panefressa.it\/preparation\/"},"modified":"2025-01-18T17:53:23","modified_gmt":"2025-01-18T16:53:23","slug":"preparation","status":"publish","type":"page","link":"https:\/\/www.panefressa.it\/en\/preparation\/","title":{"rendered":"Preparation"},"content":{"rendered":"

AS HOMEMADE<\/h2>\n

THE MAIN INGREDIENT IS OUR PASSION<\/b><\/h3>\n<\/div>
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Flour, water, salt and brewer’s yeast, to which we add our passion<\/strong> for our work and our commitment to preserving the unique flavor of our pane fressa<\/strong>. Simplicity and quality of raw materials<\/strong> are the secret of our processing.<\/p>\n

We use flour stone-ground<\/strong> in our mill<\/strong>, of which we discard only the husk, the bran, to keep intact the characteristics of the high Campidano wheat<\/strong>, preferring it to industrially refined flours.<\/p>\n<\/div>

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The dough is kneaded until it becomes smooth and elastic<\/strong>, the latter characteristic being essential in the baking process so that it can swell during the first of the two bakes. Cut and divided into two parts, it is returned to the oven for roasting<\/strong>, which gives the thin sheet the typical crispness<\/strong> and preserves its food properties for a long time.<\/p>\n<\/div>

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