Hand made Production description

The company uses the typical method of high-quality artisan bread making. And in conformity with this tradition - which dates back to ancient times – we use the "indirect" procedure (very slow leavening entailing 18/36 hours). This "long yeasts" method clearly adds value to the bread but it is time consuming and was therefore dropped from the bread production processes of the modern Italian food industry a long time ago.

We must also point out another fundamental feature of i Bibanesi - hand made shaping of bread dough - which is carried out after the leavening process described above. Kneading and shaping the dough by hand may appear bizarre and expensive given the technological innovations in today's Italian food industry. However, research results have proved that this method (with no die shaping, rolling, extrusion refining, etc…) prevents the molecular structure of the bread dough from undergoing the 'trauma' of automated production, and it keeps the dough pliable and lets it release all its fragrance when baked in the ovens.

It is important to note that during the production process:
- no food preservatives, chemical additives, emulsifiers, baking enhancers etc, are used. The absence of these components (though permitted by the regulations currently in force), together with the premium ingredients we use, guarantee the wholesome and genuine quality of i Bibanesi; - the production process is based on a strict selection of all the prime products and ingredients, which inevitably entails carefully assessing and certifying the quality and features of every single component.

For instance, the processing of "lengthy yeasts" is optimized to the maximum by using flours rich in gluten that enable us to employ a leavening system that lasts for many hours without weakening the dough in any way and thus allowing it to maintain its "strength" when it is placed in the oven for baking. We are committed to making our handmade breadsticks non perishable, enabling them to be conserved for a very long time in an excellent condition in terms of freshness and integrity. In addition, we pay great attention to the packaging (with aluminium barrier), extremely low moisture and use only certified Italian extra virgin olive oil.

The use of this certified Italian oil from olives guarantees the nutritional value and superior quality of extra virgin olive oil with its typically Mediterranean taste, recalling the sun, the fields of wheat, the olive groves, and the delicious, genuine flavour that distinguishes Italian delicatessen food products.

The process stages that characterize i Bibanesi can be summed up as follows:
- In-depth research on flavour and long trial and testing period;
- Strict control and selection of extremely fresh and genuine prime products and ingredients;
- Total absence of preservatives, additives, emulsifiers, baking enhancers, etc;
- Total absence of ingredients derived from genetically modified organisms;
- "Long yeasts" method (very slow leavening entailing 18/36 hours);
- Hand made shaping of bread dough;
- Exclusive use of superior quality Italian extra virgin olive oil from a famous type of olives;
- Special long-baking method at varied low temperature;
- Premium quality packaging (with aluminium barrier) that guarantees handmade breadsticks long lasting integrity, fragrance and freshness;
- Strict quality control throughout the entire production process.