Crispy Paprika Pasta Matta
Egg-free extra-crispy pasta matta with paprika, a blend of wholegrain semolina and type 2 flour and plenty of olive oil. A great base for savoury pies, crackers and thin sheets.
Semolina
Vegetable Purée Flatbread with Rosemary and Garlic
Vegan rustic flatbread with roasted onion, tomato and pepper purée in the dough. Type 2 flour, wholegrain semolina, rosemary and garlic.
Rustic Focaccine, Crispy Outside and Soft Inside
Rustic multi-flour focaccine with rye, semolina, legumes. High-hydration direct dough, cold fermentation.
Crispy Pizza with Cereal and Legume Flour
Three formulations for crispy pizza with rice flour, re-milled semolina, whole rye and legume flour. In-depth research on ingredients and techniques to maximise crispiness.