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Volume 16 · Biscuit mix

Citrus Gingerbread Mix

16

Italian citrus (20%), Calabrian bergamot and lemon from Southern Italy, with Italian ginger (3.5%) on a rice flour base. For spiced biscuits, for baking.

Citrus Gingerbread Mix
Before you start
20 g mix + 250 g flour + 100 g sugar + 2 g baking powder + 125 g soft butter + 1 egg. Knead, rest 15-20 min, shape biscuits. 180°C for 12-15 min.

The story

Bergamot is the signature citrus of Reggio Calabria. Its history is also linked to the birth of eau de Cologne, between the seventeenth and eighteenth centuries.

In this volume bergamot meets ginger, the spice of winter biscuits. The result is a fresher gingerbread than usual.

The origin

Bergamot is grown on a narrow strip of coast in the province of Reggio Calabria, about a hundred kilometres long, between the Tyrrhenian and the Ionian seas. The lemon comes from Southern Italy. The citrus fruits are in variable proportions and together make up 20% of the volume.

The ginger is grown in Italy. The rice flour is Italian and forms the base.

Misto per Pan di Zenzero agli Agrumi: gli ingredienti in cucina

The character

Spiced and citrusy. The ginger warms, the bergamot brings a floral, slightly bitter note, the lemon brightens. In the oven the aroma becomes that of festive biscuits.

The quality

Italian ingredients, with the citrus and ginger percentages and nutritional values stated on the label.

The recipes

Ginger and Citrus Biscuits

Biscotti allo Zenzero e Agrumi
Fragrant biscuits, perfect any season.
Servings
20 biscuits

Ingredients

  • 250g flour
  • 100g sugar
  • 20g Vol.16
  • 125g soft butter, 1 egg

Preparation

  1. Mix everything together.
  2. Rest the dough 15-20 minutes.
  3. Shape the biscuits and place on a tray.
  4. Bake at 180°C for 12-15 minutes.
Shortbread allo Zenzero e Agrumi
Crumbly and buttery, with a hint of ginger and citrus: the Scottish cousin of the Italian biscuit.
Servings
16 shortbread

Ingredients

  • 125g flour
  • 10g Vol.16
  • 80g soft butter
  • 40g icing sugar

Preparation

  1. Cream the soft butter with the icing sugar until smooth.
  2. Fold in the flour and Vol.16, mixing as little as possible.
  3. Roll the dough to 1cm thickness and cut into rectangles.
  4. Bake at 160°C for 16-18 minutes, until just golden at the edges.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Italian rice flour, Italian citrus fruits in variable proportions (20%): bergamot, lemon. Italian ginger (3.5%).
Confezionato in uno stabilimento che utilizza anche frutta a guscio, sedano, senape, sesamo e solfiti. Valori nutrizionali medi per 100 g: Energia 326 kcal / 1381 kJ; Grassi 1,27 g; di cui saturi 0,41 g; Carboidrati 67,4 g; di cui zuccheri 3,91 g; Proteine 6,40 g; Sale < 0,1 g.
For complete information, refer to the product label.
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