Bridor Launches Two New Focaccia Breads
French bakery manufacturer Bridor has introduced two new focaccia breads to its growing collection of baked goods. The two formats, Focaccia Cinquanta and Focaccia Genovese, have been created as part of Bridor’s commitment to enhance the bakery cultures of the world and give professionals the bases they need to serve delicious dishes.
Using five simple ingredients – flour, water, olive oil, yeast and salt – Focaccia is an emblem of Italian culinary culture. It is a traditional, flat leavened oven-baked Italian bread used in many recipes across the world. Bridor’s new products have been designed to be quickly re-baked in the oven for a fresh and flavorsome result to enjoy at any time of day.
The Cinquanta range consists of Focaccia Romana, also known as ‘Focaccia alla Pala’. The name refers to the long and rectangular shape of wooden cooking spades that are used to transfer pizzas to and from ovens.
Focaccia Genovese, otherwise called “fugassa”, is a soft, thick bread typical of Liguria. The Italian speciality is imprinted by hand with characteristic holes over the surface, designed to reflect the baker’s artisanal work. Made with extra-virgin olive oil, the Genovese has a soft, thick centre and is one of the most well-known Focaccias outside of Italy.
The two new Focaccias come under Bridor’s ‘clean label’ commitment and are made using only essential ingredients that are all of natural origin. The only tolerated exception is ascorbic acid for its important role in the final product quality as it not only accelerates the rising of the dough but extends its shelf life. This is increasingly important as health-conscious consumers become more aware of the ingredients used in their favorite foods.
Bridor was established in France in 1988, the home of bakery and bread, and boasts a long-standing heritage and expertise. Known for its ongoing innovation, Bridor draws inspiration from the latest global trends to deliver new and exciting products that appeal to an international audience.