A dough made with durum wheat that can also be gluten free that, when added to normal dough, revolutionizes production and enhances the quality of both sweet and savoury leavened products. I’mpasta introduces extraordinary innovative properties when compared with conventional doughs: it is softer and lighter, more easily digested, keeps longer and has much greater flavour, while being entirely free of preservatives but is not significantly more expensive.
Why I’mpasta is revolutionary?
Flavour and healthIt enhances the quality of commodities produced by making them more flavoursome and healthier than conventional sweet and savoury equivalents
The EnvironmentIt reduces waste associated with the rapid deterioration of products; with no preservatives or additives, with less salt and yeast it is more sustainable for the environment
Production and tradeIt gives long-lasting shelf life; it allows use of natural leavening gives greater yield (+20% of volume for specific weight) compared to traditional products
How does it work?
I’mpasta is made of entirely natural ingredients deriving from the manufacturing of pasta for the food industry. It works in two ways: as a poolish starter, a pre-dough that helps leavening, structure and consistency of the final dough, or as a ready to bake dough, available for baking any kind of sweet or savoury leavened products, from bread to pizza, to croissants. In all cases, I’mpasta confers unique organoleptic, chemical and physical characteristics that are finer than those of conventional dough
A catalogue of fresh or frozen sweet and savoury products like:
• Bread • Croissants • Crackers
Pizza • Pain au chocolat • Panettoni
Ready to Bake Dough
Fresh, Freeze dried or frozen dough for baking with personal recipes
• Standard • Wholemeal
With added spices • Gluten Free