Bakehouse

01 December, 2006
Page 32 
Following the launch of its Rusticata bread, Bakehouse (Bagshot, Surrey) has expanded the range with a selection pack of three flavoured bake-off dinner rolls.
The rolls were created using the Rusticata dough, which is made with semolina flour, to give a golden colour, and virgin olive oil for extra flavour. The rolls are given a reduced proving time to ensure they stay compact and are baked on the oven floor to enhance the rustic look and flavour.The three varieties are: Petite Baguette (45g), Malted Grain Navette (50g) and Parmesan Pave (40g). Each Rusticata roll has been given a different shape to identify the flavour variants and to give interest in the bread basket.



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