SALTY BREAD PRODUCTS - SNACKS

Light lunch, "on foot" or "take-away", salty temptations

produced quickly and at optimal cost to meet all consumer needs.

There are hundreds of applications, here are just a few ideas and guidelines,

contact the traders and technologists of ALMA LIBRE

_cc781905-5cde-3194-bb3b-136bad5cf -bb3b-136bad5cf58d_ _cc781905-5c -5cde-3194-bb3b-136bad5cf58d_ HERE, expect a new recipe for SALTY BAKERY

SALTY CAKES - MUFFINS - BAKERY PRODUCTS: SALE GOURMET

The product "SALE GOURMET" forms a salty cake base (based on flour, starch, egg, milk) capable of locking moisture and forming a porous, cake salty structure. LADI olive oil

provides very rich taste and any kind of salty filling (cheese, yellow cheese, sausages, cream cheese, béchamel, olives, sun-dried tomatoes, etc.) turn the SALE GOURMET base into a light SALTY BREAKDOWN -3194-bb3b-136bad5cf58d_ every modern user.

MEDITERRANEAN MEDIA SNAKE

Very tasty snack-baking with natural flavors and classic Mediterranean spices such as: oregano,

garlic, turmeric, onions, basil, sun-dried tomatoes, as well as flax and sunflower seeds.

Traditional soft interior, tasty and crunchy crust. It does not dry quickly and retains moisture for a long time.

ХЛЕБОТВОРЕНИЯ АНИМА ДИ ГРАНО

Италианското пшенично брашно „АНИМА ДИ ГРАНО“ , тип 00, създава много нежно, меко тесто в което

може да включим колбаси, кренвирши, сирена и други продукти за оформяне на много вкусни снаксове.

ИТАЛИАНСКИ СНАКСОВЕ С КРОКИА / МОЛИНО ДЕНТИ

Благодарение на термично обработените трици и зародиш (ИНФИБРА) и съвместно с оризово брашно и квас, италианското брашно 00, получава много силна и здрава структура, подходяща за ПИНСА, ПИЦА, ФОКАЧИА, ПАНИНИ, ПЕЙНИРЛИ и дръги снаксове.

CHIABAT SALTY BAKERY (with olives, cheese, sausages, sun-dried tomatoes, etc.)

Italian dough of the original ciabatta with yellow-gold flour LIMNOS from durum wheat and CIABATA COMPLETE 5%

to provide an elastic inside, large pores and a very thin crust, is very suitable to become a light bread-like salty snack with all kinds of salty additives-fillings such as olives, cheese, sausages, peppers , yellow cheese, sun-dried tomatoes

etc .. Mini ciabatta (40-120g) with various salty additives is baked with them and becomes an ideal snack ready to use or bread for a sandwich. Click HERE to see several recipes and applications.

CHIABAT SALTY BAKERY with spices (pesto, oregano, savory, etc.)

Italian dough of the original ciabatta with yellow-gold flour LIMNOS from durum wheat and CIABATA COMPLETE 5%,

to provide an elastic inside, large pores and a very thin crust, is very suitable to turn into a light bread-like salty snack with any kind of spices in the dough before baking. Mini ciabatta (40-120 g) with various spices (oregano, savory, pesto) becomes an ideal snack ready to use or bread for a sandwich

Click HERE to see several recipes and applications.

AUSTRIAN ROOT-VUZELBROT olives-peppers

The combination of malt flour (Weuselbrot), as well as the technology of slow fermentation gives us a very tasty "Austrian root". It is characterized by a very thin crispy crust, tough environment with strong pores. Small weights, with fillings such as cheese, peppers, dried tomatoes, olives or other "knotbrot-austrian root" -ccd in very tasty "ciabatta malt root", suitable snack for direct consumption or sandwich bread.

AUSTRIAN ROOT-VUZELBROT cheese

The combination of malt flour (Weuselbrot), as well as the technology of slow fermentation gives us a very tasty "Austrian root". It is characterized by a very thin crispy crust, tough environment with strong pores. Small weights, with fillings such as cheese, peppers, dried tomatoes, olives or other "knotbrot-austrian root" -ccd of a very tasty "ciabatta malt root", a suitable snack for direct consumption or a sandwich bread.

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SIRENKA OF THE SHEPHERD "LIMNOS" - SEMOLINA SNACKS

Fast dough made entirely of whole protein very strong yellow flour LIMNOS from durum wheat

with large pieces of CHEESE baked like mini breads.

GOLDEN DOUGH-OLIVES KALAMATA-BESHAMEL - SEMOLINA SNACKS

Quick dough made entirely of whole protein very strong yellow flour LIMNOS from durum wheat

WITH OLIVE FILLING KALAMATA WITH BESCHAMEL

GEVREK WITH STUFFING (cheese, sausages, béchamel, etc.)

The pretzel dough is a fine neutral yeast dough with a bread-like structure and can be combined with any salty filling.

With a little fractionated fat and a little special sugar (invert sugar) the dough becomes softer, tastier and more durable.

We can fill the pretzel dough with sausage, sausages, béchamel cheese or other and close it, or we can shape our SALTY BREAD BAKERY with more attractive fillings (cream cheese, mozzarella, minced tomatoes or other).

GEVREK NEST and SPIRAL with FILLING (cream cheese, béchamel, cravier, etc.)

The pretzel dough is a fine neutral yeast dough with a bread-like structure and can be combined with any salty filling.

With a little fractionated fat and a little special sugar (invert sugar) the dough becomes softer, tastier and more durable.

BRIOSH SNACKS - SALTY APPLICATIONS

BRIOSH is a yeast Easter cake (almost sugar-free) with lots of eggs and butter, suitable for salty and sweet fillings.

Definitely, BRIOSH independently represents a bakery product with very high quality parameters.

Very tasty and fragrant porous dough, rich, dense and at the same time fluffy and very soft, almost without crust.

With various salty fillings, brioche products turn into SALTY TEMPTATIONS.

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BRYOSH SALTY BREAD MAKING

BRIOSH is a yeast Easter cake (almost sugar-free) with lots of eggs and butter, suitable for salty and sweet fillings.

Definitely, BRIOSH independently represents a bakery product with very high quality parameters.

Very tasty and fragrant porous dough, rich, dense and at the same time fluffy and very soft, almost without crust.

With various salty fillings, brioche products turn into SALTY TEMPTATIONS.

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PANDORO DOUGH FOR PIZZA / PAINIRLEY - SNACKS / BAKERY WITH BUTTER

Fluffy dough from durum wheat, corn flour and fermented yeast fast procedure together with COW BUTTER. High protein flour locks moisture and with the help of OIL 82% we get a soft, fluffy, elastic dough with great durability without drying quickly. Ideal dough for PIZZA, PAINIRLEY and other bakery products - snacks with great durability without drying out and dehydrating.

SALTY BERLINS

BERLINS are German "donuts" cooked in the oven and not fried in oil like American donuts.

Fluffy, porous fragrant butter, eggs and strong flours are filled with fruits and marmalades,

but they become extremely tasty and with salty cream fillings usually based on béchamel, cheese and sausages.

LAPETRICHE MALT BAKERY

LAPETRISE is a combination of mainly malt wheat flours of soft and durum wheat providing natural aromas and flavors (such as roasting wood). The olive oil and butter in this dough give rich flavors, necessary elasticity and lock moisture to have more freshness and durability. With this dough, we can form hundreds of breads.

SALT CAKES "KISH" WITH "ELEVIR" STUFFINGS (Quiche)

Quiche are the famous SALT CAKES in Central and Western Europe especially developed as a recipe and technology in the French region of Lorraine (quiche Lorraine). According to the original recipe, the crispy tart contains original French butter

from the BRETANI region - France, ALMA LIBRE offers BAURALIA-BRETANI oil. Milk cream is always present in the filling, ALMA LIBRE offers the French cream ELEVIR 35% of fresh milk.

Very tasty salty gourmet temptation for connoisseurs.

ОРИГИНАЛНО ФРЕНСКО СУФЛЕ "ЕЛЕВИР" АЛА МИНУТА (souffle)

По стара френска технология АЛМА ЛИБРЕ предлага оригинално френско солено СУФЛЕ основано на МЛЕЧНАТА СМЕТАНА ЕЛЕВИР 35% и силата скрита в яйцата. Суфлето, въпреки че по структура и характер не е хлеботворение, често го срещаме

във френски и европейски обекти до гамата на хлеботворения подчертавайки гурме характера на ГАМАТА ХЛЕБОТВОРЕНИЯ.

ТУК, може да видите оригинална рецепта и технология за ФРЕНСКО СУФЛЕ.