Ciabatta [SEP] country of origin
Ciabatta
Ciabatta (, literally "slipper") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.
While "panino" indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of
proofers and dividers are necessary as the dough sheet is the base of every product).
Benefits.
A big benefit for using sheeting technology is the large dough capacity that can be handled. Dough sheeting manufactures are able to process high quality dough sheets at high capacities.
Another benefit is that sheeting makes it possible to handle a great variety of dough types which traditional dough production systems can't handle, for example strongly hydrated wet and sticky ciabatta dough.
History.
The origin of the dough sheeting process