Pane Luciane Mediterranean bread mix is a versatile premix for the production of Mediterranean specialties. It brings the Mediterranean flair into your bakery. The region along the famous sea is rich in crusty, usually wheat flour based bread varieties – either leaved or unleaved. Ciabatta is the most famous bread in Italy and challenging to bake as the dough is very soft and the traditional sponge and dough recipe rather long.

Pane Luciane gives your Ciabatta the typical tender crumb a coarse texture which makes your bread to a perfect sandwich and an excellent combination with antipasti or any other dishes. Moreover, Pane Luciane is also particularly suitable for Baguette recipes.

Applications

“Pan Luciane is the ‘Swiss Army Knife’ of Mediterranean mixes. It is the ideal base for:

• Ciabatta: Achieving the classic coarse, irregular air pockets.

• Focaccia: Providing the perfect oily, golden bottom and soft top.

• Artisanal Baguettes: Adding a subtle, aromatic twist to traditional crusty breads.

• Specialty Rolls: Perfect for sandwich bases, olive breads, and cheese-infused rolls.”

Key Technical Benefits

• Authentic Italian-style Ciabatta with open, irregular crumb
• Excellent for Baguette, Focaccia, Olive Bread, and more
• Consistent results with excellent volume and shelf life
• Easy to use – ideal for artisan bakers and industrial lines
• 20% dosage

FAQ

What is Pane Luciane used for?

Pane Luciane is used for producing Mediterranean-style breads such as ciabatta, baguettes, and rustic artisan loaves.

Is Pane Luciane suitable for ciabatta production?

Yes, it is specifically designed to support ciabatta dough systems with tender crumb texture and rustic structure.

What dosage is recommended for Pane Luciane?

The recommended dosage is 20% on total flour weight.

Can Pane Luciane be used in industrial bakery production?

Yes, it is suitable for both artisan and industrial bakery applications requiring consistent Mediterranean bread quality.