Pain Rustique is a premium bread improver developed for the production of Mediterranean-style baked goods with authentic rustic texture and flavour. The formulation is specially designed for French and Italian bakery applications including baguettes, ciabattas, focaccias, pain de champagne, and crusty bread rolls.

The improver contains durum wheat and durum wheat sourdough, which contribute to a light yellow crumb colour, mild sourdough taste, and rich bakery aroma. The balanced formulation supports excellent crust development and creates baked products with a long-lasting crispy crust and attractive rustic appearance.

Pain Rustique helps bakers achieve strong oven spring, consistent dough performance, and improved volume during baking. The improver also enhances browning, resulting in breads with appealing colour and artisan-style presentation.

Its versatile application makes it suitable for a wide range of bakery concepts, from traditional European breads to modern rustic bakery products. The formulation supports efficient processing while maintaining product consistency and premium bread quality across batches.

Suitable for artisan bakeries, industrial bakeries, hotels, cafés, and HORECA production, Pain Rustique is an ideal solution for bakers looking to create authentic crusty breads with excellent flavour and texture.

The improver works efficiently in both manual and automated bakery production systems, helping professionals maintain reliable baking performance and consistent end results.

Dosage: 8% on total flour amount.

Key Features

• Rustic bread improver
• Ideal for French and Italian breads
• Contains durum wheat sourdough
• Long-lasting crispy crust
• Excellent oven spring
• Improves browning and texture
• Suitable for artisan bakery applications

FAQ

What is Pain Rustique used for?

Pain Rustique is used for producing baguettes, ciabattas, focaccias, crusty rolls, and other rustic European-style breads.

What flavour profile does Pain Rustique provide?

It delivers a mild sourdough taste with aromatic flavour and crispy crust texture.

What is the dosage for Pain Rustique?

The recommended dosage is 8% on total flour amount.

Is Pain Rustique suitable for professional bakeries?

Yes, it is suitable for artisan bakeries, industrial bakeries, hotels, cafés, and HORECA bakery production.