Description
Small crunchy bread bites from the wholemeal line, made with 70% wholemeal flour.
The recipe is shared with the wholemeal friselline: 70% wholemeal soft wheat flour, type 0 flour, olive oil, salt, brewer’s yeast and water. The dough is baked as small pieces and toasted until crunchy.
For restaurants and chefs. Wholemeal crostini are made for soups, salads and as a snack with drinks. Add them at the last moment to keep them crisp. They also work as a base for small toppings at an aperitivo.
For specialty and Italian stores. Croutons are a practical pantry item, and the wholemeal version speaks to customers who prefer wholegrain products. They pair with soups, salads and dips. The bag size suits household use.
Specs: 200 g, case of 8, shelf life 5 months, Puglia (Italy).
