The Search of Excellence
Quality is a "raison d'être", the choice made by the Bauli Group. However, quality is a demanding project that requires a complex decisions and considerable partecipation by all those involved. A product quality exits as well as a less apparent quality related to the sharing of the company values.
The Bauli Group pursues both these goals: product quality excellence and the search for perfect organization that covers every sector, from research to marketing, from technological evolution to the professionalism of its staff.
Each and every target met is the result of teamwork; company values are shared values and the drive to make the company a successful one certainly comes from the participation of everyone.
Natural Leavening
A distinguishing element characterises the preparation of every product of the Group: natural leavening.
Natural leavening originates from the "starter", a kernel of fermented dough to which water and flour are gradually added. A process that has always been repeated in the same way and at the same speed, and that lasts 40 hours. Expertise and care are required for the process to be successful and, most important of all, chemical additives and preservatives are not used.
A process that is different from any chemical yeast, in fact:
- it favours the development of aromatic compounds that give the products their unique taste and flavour
- it encourages the development of complex "antimicrobials" that naturally allow for an extraordinarily long life.
- it promotes water ritention making products soft and light as well as easier to digest as the natural leaven "breaks down" most compound molecules into simple carbohydrates which are easier to assimilate.
Applying this process on an industrial level has meant a considerable challenge that has been met by the Group, which today can offer an artisan product that is as perfect as anything offered by technological evolution.
A process that is applied to all of the Group's products
Natural leavening does not only affect Pandoro, Panettone, and Croissant. It also characterises all of the other products of the companies belonging to the Group, such as the Doriano cracker that, unlike other crackers, uses an increasingly rare working process that experts identify as "cream crackers", which is what makes Doriano the closest cracker to the simple aroma of bread.
The Doriano method
Cream crackers are the authentic bread substitute and is a typical British tradition.
The recipes of the Doriano cracker consist in simple ingredients such as flour, water, and a mixture of vegetable oils and salts.
All the ingredients are mixed at the same time in the same tank that is then put into a leavening machine where temperature and humidity are controlled.
The tank remains there for 24 hours, i.e. the time required for the bio-fermentation that creates crackers with a distinctive aroma to take place.
Separately, "dust" is prepared, which is a mix of flour, oil, and salt that creates the typical puffy structure of cream crackers interposed with the layers of dough during their lamination.
Special cylinders perform lamination by bringing the dough layer to the optimum thickness for cutting. Dough cutting is carried out with cracker shaped cylindrical templates.
Baking is of two kinds, a direct flame in the first step and air in the second one.
The holes in the crackers permit a greater heat conveyance so that leavening and final humidity are best controlled during baking and a product of excellent quality is guaranteed.
After coming out of the oven, crackers are then cooled and packaged ready to be out on our tables.
In fact, Doriano is the ideal as both a snack and a genuine and fragrant bread substitute.
