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47th edition 16-20 January 2026 Rimini Expo Centre, Italy
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EXHIBITOR

BAGUETTE AKUA

OKIN

About the product

The dough used to make AKUA baguette has a greater contribution of WATER into the flour, approximately 80%. Thanks to this high level of hydration, we obtain a very light and spongy crumb with irregular open cell estructures and a very appealing cream colour. In addition, the dough receives a 24-hour fermentation process, which results in a bread with greater digestibility and an exceptional aroma and flavour.

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FROZEN PRODUCTS

frozen bread baking products

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