Flat Bread

Focaccia is a flat Italian bread coming originally from the northern shores of the Mediterranean. In ancient Rome “panis focacius” denoted flat bread cooked in the ashes of the fire (“focus” meaning fireplace in Latin). This is the origin of the name we use today. In France this type of bread had become a luxury item towards the end of the middle ages, and was available in a number of different shapes and forms. Documents from the 14th and 15th centuries even equated it to a sort of cake known as placentula - apparently to avoid paying the tax on bread at the time.

Puratos ingredients to create Flat Bread

Sapore Traviata

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.

O-tentic Durum

Inspired by the southern-Italian sourdough that has durum wheat flour at its heart, O-tentic Durum is perfect for creating crusty Mediterranean-style breads that taste aromatic and nutty, as well as creamy.

Sapore Rigoletto

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.

Puravita Wholemeal

Puravita is a range of bakery mixes to offering complete and innovative healthy concepts to customers. Puravita Wholemeal supplies 36% of fiber recommended daily amount intake.

S500 Acti-Plus

Premium bread improver for all types of breads: outstanding volume, regular shape, finer crumb structure, distinctive taste & flavor by natural fermented powder

S500 Melting

S500 Melting is not only the unique bread improver for soft bread but a breakthrough innovation

S500 Ultra

An all-purpose improver; providing dough tolerance and good volume for all types of bread applications.

Toupan A

Economical bread improver for soft baked goods