BioForno il Sambuco soc. coop a r.l.
Lazio - Celleno (VT)
Baked the Sambuco is produced naturally leavened sourdough bread with flour and organic ingredients (the certification is IMC).
The leavening lasts at least 24 hours; in this period the yeast needs to be worked several times to distribute the yeast in the dough of flour and water.
The processing is carried out by hand for all the leavening phase and for the formation of the loaves; only the final processing of the yeast with water and flour mixtures of different variety is made with a mixer. After baking in a wood oven, the bread is allowed to cool and then packed by hand.
All flours are organic, stone ground by Molino Silvestri Torgiano (Perugia).
Eventhia AwardsOrganic certification, environmental, origin, etc.
Certifications from other organizations and Network participations
BioForno il Sambuco soc. coop a r.l. self-certifies the above informations. Eventhia at the time had not yet verified the veracity of the information published in this section.
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