VISUAL PROJECTS
OFFERS ALMA LIBRE
TOGETHER WE ARE REALIZING YOUR DREAMS!
In this innovative, specialized BASE-PAGE
we present professional tested and famous
RECIPES AND TECHNOLOGIES IN CONFECTIONERY AND BAKERY
selected by the ALMA LIBRE Consulting Center.
The technologies in the attached recipes are fully compliant
with the capabilities of the selected specific raw materials used,
professional condition for reaching the highest possible
and uncompromising quality of the finished products.
SELECTED RAW MATERIALS WITH THEIR SPECIFIC POSSIBILITIES
HERE, PROFESSIONALLY, THEY GO HAND BY HAND
WITH THE PROPOSED TECHNOLOGIES.
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СЛАДОЛЕДЕНИ КАНЕЛЕНИ РУЛЦА
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ВИЖТЕ
ВИДЕОРЕЦЕПТИ
АБОНИРАЙТЕ СЕ
ПРОФЕСИОНАЛНИ РЕЦЕПТИ, ВИДЕОРЕЦЕПТИ, ТЕХНОЛОГИИ И АПЛИКАЦИИ_cc781905 -5cde-3194-bb3b-136bad5cf58d_
CAKES
ENTREME
MUSES
SWEETS IN A GLASS
BONBONI
SWEETS
TARTS
TARTALETS
SYRUP
SWEETS FROM THE EAST
ICE CREAM
ICE CREAM
VEGAN, GLUTEN-FREE,
sweet WITHOUT SUGAR
SUGAR PASTE
DECORATION
BREAD
CRAFT
FUNCTIONAL
BREADS
BREAD MAKING
SNACKS
BREAKFASTS
VIENNEZUARI
BITE
BRUSSELS SOLETI
SANDWICHES
PIZZA FOKACHI
BISCUITS
CAKE SWEETS
BISCUITS
KUKIS and BARS
ITALIAN CAFE "PASCUCCI"
and COFFEE PRODUCTS
READY OR SEMI-FINISHED
PRODUCTS FOR SALE
SPECIAL CHEESE AND SAUSAGES
FOR BAKERY, CONFECTIONERY and HORECA
HYGIENE PRODUCTS
CLEANLINESS AND SAFETY
FOKACHI
focaccia is a traditional Italian yeast dough always baked in an oven with a solution of a combination of water and olive oil.
This type of frying provides fluffy, very tasty bakery products, with great durability,
snacks for the road or an interesting side dish for a main course.
The structure of the dough and the technology of baking-frying in combination with coarse salt, rosemary, basil, cherry tomatoes or other
provide an opportunity for variety and release the culinary imagination, surprising customers every day.
Here, ALMA LIBRE presents just a few of the recipes for FOKACHA DOUGH and ideas for toppings and flavors
for more, contact the technologists and traders of ALMA LIBRE.
HERE, EXPECT A NEW RECIPE FOR THE FOCKA
ФОКАЧА 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.
FOKACHA CHIABATA - BY SLOW FERMENTATION
Ciabatta, fluffy, soft dough of very strong high-protein flours. Strong, very strong structure, moist and elastic structure due to the main presence of "extra virgin olive oil" and margarine. The characteristic technology of baking-frying with "water-olive" solution gives exceptional flavors and structure.
ФОКАЧА ГРАН СТИРАТА – лиевито мадре
Оригинална италианска ФОКАЧА за витрина много вкусна благодарение на дивата мая/квас ЛИЕВИТО МАДРЕ. Технологията на печене/пържене с зеьтин-вода осигурява превъзходен вкус и аромати на оригинална ФОКАЧА. Идеално изделие за витрина на всеки снак-обект или сладко-пекарна
FOCUS "GOLDEN DURUM"
Fluffy, very fragrant, soft and well-homogenized thick dough of very strong high-protein flours. Strong, moist and elastic structure due to the main presence of "extra virgin olive oil. The characteristic technology frying-frying with water-olive oil solution gives exceptional flavors and structure .
FOKACHA "BOOKER WITH YEAST"
Fluffy, very fragrant, soft and well-homogenized thick dough of very strong high-protein flours fermented with natural yeast. Strong, moist and elastic structure due to the main presence of "extra virgin olive oil. The characteristic technology frying-frying with water-olive oil solution gives exceptional flavors and structure.
FOKACHA SEMOLA
Fluffy dough with whole protein durum wheat flour with great freshness and dense Mediterranean natural taste. Strong, moist and elastic structure thanks to the main presence of "extra virgin olive oil". The characteristic technology frying-frying with a special solution "water-olive-basil-parmesan-garlic" gives exceptional flavors and structure.
FOCACA PANDORO
Fluffy dough with great freshness and durability of high-protein flours. Strong, moist and elastic structure due to the main presence of "extra virgin olive oil. The characteristic technology frying-frying with water-olive oil solution gives exceptional flavors and structure.
