Bread

From Spadoni Flours come our frozen baked goods.

A complete line of doughs, baked goods and pizza/pinsa bases, designed to meet the needs of professionals of pizzerias, restaurants, bars and hot spots, offering them constant advice and training.

Our doughs are made with Biga and Mother Dough, with a minimum leavening time of 20 hours, to ensure digestibility and fragrance.

Our doughs are made with Biga e Mother Dough, with a minimum leavening time of 20 hours to ensure digestibility and fragrance.

The Biga

Biga is a pre-dough made by mixing water, flour and a small amount of brewer’s yeast, which needs a long fermentation time, at least 20 hours.

It is precisely because of this process that benefits are obtained that make all the difference: the bread, pizza, and focaccia are more digestible, with more intense taste and fragrance; moreover, the crumb shows a better structure, with a more developed and irregular honeycombing.

The Mother Dough

Mother dough, also called sourdough or mother yeast, is a dough of flour and water subjected to spontaneous contamination by microorganisms in the environment, the development of which creates a microflora within the dough in which lactic acid bacteria predominate.

Our sourdough is refreshed every day for many years in our production facility.

Numerous positive properties have been recognized for sourdough:

The activity of lactic acid bacteria results in increased protein digestibility and thus increased gluten tolerance.

The aroma, flavor and fragrance are more intense and distinctive and depend mainly on the fermentation of lactic acid bacteria.

The resulting dough has higher acidity and therefore the bread keeps longer.

PRODUCTS SOON AVAILABLE