El tradicional pan andaluz de masa dura en formato pequeño. Con cortes oblicuos en ambas direcciones que forman rombos en la corteza. La miga es compacta y presenta alveolos muy pequeños.
El tradicional pan andaluz de masa dura en formato pequeño. Con cortes oblicuos en ambas direcciones que forman rombos en la corteza. La miga es compacta y presenta alveolos muy pequeños.
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