TOMATO AND BASIL BRUSCHETTA
Savory tastes!
We mix wheat flour,
vegetable oil, water, dried tomatoes, basil, bread yeast, salt, sugar, and love
and patiently let the dough to rest for about half an hour. Then the crisps are
shaped and placed on trays. They are leavened for 15 minutes in the leavening
room and bake at 280oC in the first oven. They are then let to cool
down and sliced. They proceed to the second oven where they continue to bake at
150oC for dry and crispy texture. Finally, the tomato and basil
bruschettas are packaged and are ready to be served at your table. Enjoy!
INGREDIENTS: Wheat
flour (Contains gluten), drinking
water, vegetable oil (cotton oil 2%), vegetable oil (olive oil 1.5%), dried
tomatoes, basil, bread yeast, beet sugar, salt.
ALLERGEN WARNING: Contains gluten.