Milk biscuits
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Milk biscuits

Milk biscuits

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: Municipalities of the Iblea area

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipalities of the Iblea area

Brief description of the product: Durum frano semolina and 00 soft wheat flour with milk, eggs, lard, sugar, vanilla, ammonia, grated lemon peel (or lemon flavoring) and orange juice.

Description of the processing and maturing methods: Making the dough, switching to biscuits for the formulation of the classic "S", laying on the trays, baking in the oven, packaging.

Specific materials and equipment used for preparation and conditioning: Kneading machine, biscuits, baking trays, packaging in 500 gr bags. accompanied by a label.

Description of the processing, storage and maturing rooms: Pastry laboratories equipped according to the sanitary regulations in force.

Elements that prove that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Tradition handed down by grandparents.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

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