Yesterday, the Consell d'Eivissa organised a professional workshop on baking with xeixa flour, typical of the island. The seminar was aimed at both students and professionals in the field and was held at the Sa Serra de Sant Antoni Secondary School.
The IATA researchers, Cristina M. Rosell and María Ruiz, showed the students the results of the project to adapt the conditions of the baking process to the characteristics of the xeixa wheat milled in a stone mill. According to the conclusions of this study, tasty breads can be obtained with xeixa flour.
The study was financed by the Consell and its results allow to make proposals of improvement of the process to the professionals during the elaboration of the bread. It will also serve to evaluate the possibility of adding other traditional cereals such as ordi or black barley, as reported by the Consell in a note. Xeixa wheat is one of the most appreciated traditional varieties formerly used for bread making in Ibiza. According to modern parameters, xeixa flour is not easy to work because it has little strength.
It is a project that combines the work of sits ovens and the average degree of pastry, among which were as public.
The aim of the study is to adapt the conditions of the baking process - kneading, fermentation, baking and formulation - to the characteristics of this very special wheat, which tastes different depending on the flour and other components that are added, such as barley or oats.
Thus, the assistants -autonomous, cooks and students- could learn everything they need about xeixa bread.