FAQ Section
Questions and curiosities about our products
Here is a roundup of facts to help you discover our processes, the quality of our raw materials, and the craftsmanship behind Pan Da Re crunchy breadsticks.
What types of fats do we use in the production of Pan Da Re?
Extra virgin olive oil is one of the ingredients that characterize our breadsticks and contributes to their unmistakable taste. In some recipes, we also use high-oleic sunflower oil and cocoa butter, chosen to achieve the crumbly texture that distinguishes Pan Da Re.
Are Pan Da Re products suitable for a vegetarian diet?
Yes. All the ingredients we use are of plant origin, including the fats. For this reason, we do not use lard, which is still common in some baked goods.
Do the products contain gluten? Are Gluten-Free options available?
Our breadsticks are handcrafted using traditional cereal flours, including wheat, spelt, and Kamut®. Therefore, they contain gluten and are not currently part of a certified gluten-free line.
What allergens or possible contaminations are present in the facility?
Cereals containing gluten are processed within our production facility. For detailed information on possible traces of allergens (such as nuts, sesame, soy, mustard, or derivatives), please carefully consult the specific label on the back of each package, where all warnings for intolerant consumers are indicated.
In case of further doubts, write to us; we will be able to give you all the information you need.
Do the products contain preservatives, additives, or GMOs?
No. We choose to use only the purest ingredients and noble cereals, without the addition of artificial preservatives or genetically modified organisms (GMOs), focusing on authentic naturalness.
What is biga?
Biga is the heart of our leavening. It is a pre-ferment of flour, water, and yeast that we let rest for 24 hours at a controlled temperature. Only then do we use it to prepare the actual dough, adding the other ingredients. This indirect baking technique promotes a more aerated structure and contributes to the lightness of the finished product.
How long does the leavening of the breadsticks take?
Patiently, as artisanal tradition dictates, our doughs rest for at least 24 hours. This slow maturation allows the dough to develop lightness, excellent structure, and high digestibility.
Why is Pan Da Re worked by hand?
Because some gestures still make a difference. After leavening, we hand-stretch each breadstick, respecting the structure of the dough. It is this step that gives Pan Da Re their irregular, artisanal shape and contributes to the crumbliness and lightness that characterize them.
How does the baking process work?
We bake Pan Da Re in rotary ovens with controlled temperature and humidity. Technology helps us maintain constant baking parameters, but the baker’s experience remains fundamental: every rack is checked before entering the oven and at the end of baking.
How does the packaging process work?
In packaging, we combine efficiency with environmental awareness. We use new-generation machinery designed to optimize energy consumption, and we choose packaging solutions designed to reduce the use of materials. Where applicable, we use FSC® certified paper. Instructions for correct disposal of the packaging are provided on the label.
How should the breadsticks be stored to maintain their crunchiness?
To preserve the fragrance and crunchy texture intact, we recommend storing the packages in a cool, dry place, away from heat sources and direct light.
How to store the product once the package is opened?
Once the package is opened, to prevent the breadsticks from losing their crunchiness due to air humidity, we recommend closing the bag carefully (or placing the product in an airtight container) and consuming it preferably within a few days.