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PANI
CIVRAXIU
WOOD OVEN COOKING
Only from wheat grown in Sardinia
Follow the certified path of typical products
LOT: 23 - Production: ITALY - CARBONIA (SU)
Production date: 30/12/2021
Distribution: Pani e Loriga sales point CARBONIA (SU) Via GM Angioy 51
Delivery date: 30/12/2021
PANI CIVRAXIU is an ancient traditional bread typical of Sardinia.
This product was tracked in the Waves public blockchain network , that is to say all the information on this page has been recorded immutably on the public network. By continuing to browse, you can see and verify the history of this typical artisan product, from the origin of the raw materials to the production processes. Each data reported here has a proof of certification accessible via the key " Verification in blockchain " present in each section.
Geolocation of production plant: Carbonia SU
Via GM Angioy 51
Certified files:
Molino Eredi Pintus Villaperuccio Sardinian wheat certificate.pdf
Hash: e6a956cde5f4b59f826ce34c187d201750e51ccaa01ba6a46ffb9f45efd5b53a
Transaction ID: 9eQ7FjzDdTvCsSrW9z4Q5gVu5KrePz8XXBVEUK8EwXiV
It is certified that the products: Durum wheat semolina; Durum wheat semolina; Whole wheat flour; Integral blend of durum wheat; derive from the grinding of durum wheat coming exclusively from land cultivated in Sardinia.
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INGREDIENTS OF CIVRAXIU BREAD:
DURUM WHEAT SEMOLINA, MOTHER YEAST, WATER AND SALT
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Only Sardinian wheat
Certified files:
Pani and Loriga CIVRAXIU.zip​
Hash: 096fcf195c7ea76a6f1319132f6e1f662643fa9b3e7863139a293db716b31786
Transaction ID: EUyw6jg8T3tx5qottmg7adkbyBWXwCpL3Rv8y1krqdRt
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