POWERFUL POINTS
Good absorption in water
Very good elasticity and dough strength
Ideal for slow curing (refrigerated)
Ideal for producing dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Stability in the production process
Very juicy and tender with fine intramuscular fat fibres, the very juicy, bone-in fillet is easy to enjoy. Simply roast in the oven and season with sea salt. Let the natural flavor and aromas present in the meat do the rest.
Organic Iberico Pancetta is treasured for its big flavor and decadent fat. Pancetta comes from the belly. Though traditionally used to make bacon, iberico bellies have come into their own in a culinary scene that puts ingredients first. Pancetta is insanely rich and satisfying, which is why they are beloved by barbecue pit masters and fine-dining chefs alike.
Hakubaku Udon Japanese wheat noodles. Hakubaku is an Australian company that produces Japanese type noodles. Udon is a thick white wheat noodle, with a structure suitable for more substantial dishes, especially "sauteed" and in soup. Made with organic soft wheat flour, it is high in adhesiveness and elasticity with a pleasant texture. Udons are served hot or cold, but are more often served hot especially in winter.
