Showing 1–18 of 25 results

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

Instant flat Ancien

Ref: 11622

A 73cm instant bread made with olive oil that has a very moist spongy crumb and an extremely thin crust. Cut it open in half and toast it for the best result. Thaw & serve.

Specifications

450g
9u
30′
190 – 200ºC
73 cm
40 boxes

Qualities

Medium Ancien GLASS

Ref: 11628

Rustic bread made with a process involving double proofing and a high moisture content. It has a very pillowy crumb, a very thin crispy and floury crust, as well as square-shaped ends. With sourdough.

Specifications

130g
45u
30′
16-18′
190 – 200ºC
20 cm
28 boxes

Qualities