Pan Paillasse
Pain Paillasse Foncé
A flour blend containing wheat germ and deactivated rye yeast, giving the bread a delicate yet distinctive and enticing flavor.
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What is it?
Pain Paillasse is an innovative bread flour that simplifies production while maintaining exceptional quality. The dough can be prepared just three times a week, requiring fewer working hours and 30% lower labor costs. It is easy to handle, allowing anyone to shape and bake it successfully.
Why is it worth making?
With a 37% baking yield, there are no fixed fermentation times, providing maximum production flexibility. It is also characterized by excellent shelf life, ensuring the bread stays fresh for longer.
The pleasure of rediscovering the flavors of the past
Pan Paillasse perfectly combines innovation, tradition, quality, and creativity. It is a genuine product, made with minimal yeast, making it more digestible thanks to a long lactic fermentation that develops over 80 unique aromas, creating an unmistakable taste experience.
Pan Paillasse
A flour blend containing wheat germ and deactivated rye yeast, giving the bread a delicate yet distinctive and enticing flavor.
Pan Paillasse
Paillasse Rustick is expertly mixed with rye flour, wheat flakes, and flax seeds, resulting in a dark brown, crispy crust and a rich, brown crumb. The barley and oat flakes used as a topping enhance its unique taste.
Croissants Rustick: Ideal for making both savory and sweet croissants, perfect as snacks for brunch.
Gourmet Panettone: Also suitable for the production of savory panettone.
Pan Paillasse
The base mix of Paillasse, ideal for soft dough bread, savory snacks, and Greek focaccia.
The bread features a crisp crust and a rich, tender crumb, while the lactic fermentation gives it a delicate and slightly sweet taste.