Goose fat in the dough

What makes doughs so different from each other? It is not only a matter of flour, water, salt , but also the type of fat.

A bread made with olive oil has unmistakable scents from those of soft milk bread , which are different from a cake with lard or butter. In a few lines we have summarized the world of fats in the tradition of Italian bread making from north to south, not to mention all those vegetable oils that today industries favor.

At what point does goose fat come into the story? Surely it is an ancient tradition that we have forgotten, but which since the Second World War, it was still used in the population of the Lomellina area. They were sweet or savoury, often in the bakery dough the goose fat was added for lack of butter or oil to obtain a product with particular characteristics . Hence it the interesting tradition of breads prepared with goose fat was born.

Goose fat is an ingredient that gives the baked products unique characteristics of lightness, fragrance and a delicate flavour without the classic typical herbaceous vein of olive oil.

The low saturated fatty acids content and high oleic acid content, together with the high melting point makes it the perfect fat to satisfy the most demanding palate and the health- conscious customers of food aspects. If beyond using it in the dough, it is also brushed on the surface before baking, the results can only surprise you.

Curious to propose this noble ingredient in the world of doughs, we have decided to present you the recipe of an artistic and healthy breadstick.