Showing 1–18 of 103 results

Royal Classic Burger

Ref: 01750

A new format that will both surprise and delight your customers. Originating from Madeira island, Royal Classic Burger is here to become the most premium among all burger buns. This flat and round bun has a soft flavorful dough made mainly with wheat flour, potato, sugar, water, yeast, and salt. Serve the bun lightly grilled with the ingredients sandwiched between.

Specifications

100g
60u
30′
12 cm
56 boxes

Royal Multicereals Burger

Ref: 01751

A new format that will both surprise and delight your customers. Originating from Madeira island, Royal Multicereals Burger is here to become the most premium among all burger buns. This flat and round bun has a soft flavorful dough made mainly with wheat and malt flour, potato, and oat seeds. Serve the bun lightly grilled with the ingredients sandwiched between.

Specifications

100g
36u
30′
12 cm
90 boxes

Mignon Ancien

Ref: 01625

Mini floury rustic roll with pointed ends. Made with wheat flour and roasted malt. With Sourdough. Clean Label Recipe, with natural, preservative-free ingredients.

Specifications

35g
90u
30′
5-6′
190 – 200ºC
15 cm
64 box

Qualities

Mini ancient sandwich

Ref: 01671

Rustic roll with very pointed ends and a cut on the crust. Made with wheat flour, rye, and malt. With Sourdough. Clean Label Recipe, with natural, preservative-free ingredients.

Specifications

55g
110u
30′
10-12′
180 – 185ºC
14-16 cm
36 box

Qualities

Ancien Gourmet

Ref: 01616

Rustic roll made with wheat and malt flour. It has rounded ends, two cuts on the crust, and a floury surface.

Specifications

60g
80u
30′
10-12′
190 – 200ºC
16,5 cm
36 box

Qualities

Ancien “Flautín”

Ref: 01633

Rustic thin flute baguette with very pronounced ends and a longitudinal cut on its floury crust. Clean Label Recipe, with natural, additive-free ingredients.

Specifications

70g
100u
30′
8-10′
190 – 200ºC
20 Cm

Qualities

Mini Ancien roll

Ref: 01771

This70-gram mini roll is made only with natural ingredients following Clean Label Recipe. It has a rustic look with 2 cuts made on the floury crust. Made with wheat and malt flour.

Specifications

70g
80u
30′
12-14′
180 – 190ºC
19 cm
36 box

Qualities

Ancien sandwich

Ref: 01634

This rustic roll with two cuts made on the crusts lightly resembles a diamond shape thanks to its diagonally cut ends. Made with wheat flour, rye, and malt. Additive-free Clean Label recipe.

Specifications

75g
80u
15′
10-14′
180 – 185ºC
18 cm
36 boxes

Qualities

Mini catalan bread

Ref: 11715

Classic rustic round farmer roll with a slightly thick crust and a pillowy crumb. Its natural grigne is the highlight of this roll.

Specifications

80g
85u
30′
12-14′
190 – 200ºC
9,5 cm
36 boxes

Qualities

Ancien roll

Ref: 21712

Rustic bread baked in stone oven with additive-free Clean Label recipe. Its double proofing process renders it characteristics that are highly appreciated in breads of this type.

Specifications

140g
60u
30 min
12-14′
190 – 200ºC
28 cm
28 boxes

Qualities

Medium Ancien baguette

Ref: 01624

Rustic bread made with wheat and malt flour. A crispy crust and a pillow crumb make this bread with a floury crust ideal for sandwiches.

Specifications

125g
76u
30′
12-14′
190 – 200ºC
27 cm
28 boxes

Qualities

Onion flute

Ref: 01678

Rustic flute baguette with a very special flavor prepared with pieces of natural and fried onion through a process involving double proofing and a high moisture content. A Clean Label recipe.

Specifications

85g
61u
10-12′
12-14′
190ºC
23 cm
64 box

Qualities

Olives flute

Ref: 01677

Special rustic flute baguette made with a large amount of black olives in the dough that can be seen in the crumb and in the crust. Prepared with a process involving double proofing and a high moisture content. A Clean Label recipe.

Specifications

85g
60u
15-20′
12-14′
190ºC
22 cm
64 box

Qualities

Mediterranean Ancien loaf

Ref: 01673

Rustic baguette-shaped bread with pronounced pointed ends and 4 cuts made on the crust. It has a crispy crust and a soft pillow crumb. Made with wheat flour, rye, and malt. With Sourdough.

Specifications

250g
28u
30′
16-18′
190 – 200ºC
52 cm
28 boxes

Qualities

Ancien baguette

Ref: 01620

A 265-gram rustic baguette par excellence with a crispy crust and a pillow crumb. Floury and with pronounced pointed ends.

Specifications

265g
32u
30′
16-18′
190-200ºC
56 cm
28 boxes

Qualities

Ancien stick

Ref: 01623

This loaf with 1 cut covering the entire surface, a floury golden crust, and a crumb spongy brings us back to the ovens of yesteryear.

Specifications

280g
32u
30′
16-18′
190-200ºC
57 cm
28 boxes

Qualities

Ancien loaf

Ref: 01621

Authentic rustic loaf par excellence made with wheat, malt, and rye flour. This floury loaf with pronounced pointed ends has a roasted flavor, a very crispy crust, and a pillowy crumb.

Specifications

340g
22u
30′
18-20′
190 – 200ºC
50 cm
28 box

Qualities

Super Ancien stick

Ref: 01626

A 380-gram rustic bread with a very crispy crust made with wheat and malt flour.

Specifications

380g
22u
30′
16-18′
190-200ºC
56 cm
28 boxes

Qualities