Showing all 5 results

Andalusian bread

Ref: 11710

Small traditional Andalusian hard dough bread with oblique cuts made in both directions forming diamond shapes on the crust. It has a compact crumb with very small air pockets.

Specifications

70g
65u
30′
10-12′
190 – 200ºC
12 cm
64 boxes

Qualities

Maxi andalusian bread

Ref: 01708

Traditional Andalusian hard dough bread with oblique cuts made in both directions forming diamond shapes on the crust. It has a compact crumb with very small air pockets.

Specifications

300g
30u
30′
16-18′
190 – 200ºC
34 cm
 32 boxes

Qualities

Medium traditional Galician bread

Ref: 01718

Rustic sandwich with very pronounced ends, a crunchy crust, and a pillowy crumb. Made with wheat, malt, and rye flour.

Specifications

145g
50u
30′
18-20′
190 – 200ºC
26 cm
28 boxes

Qualities

Traditional Galician bread

Ref: 51706

Traditional Galician bread is a very smooth traditional offering with pointed ends made in stone oven with roasted wheat and malt flour to give it a very unique toasted flavor.

280g
25u
30-60′
15-18′
180 – 185ºC
45 cm
28 boxes

Qualities

Galician loaf

Ref: 01711

A loaf with pointed ends and golden-brown crust and crumb. Galician loaf is a great-tasting loaf with roasted notes, a crunchy crust, and a dense and springy crumb.

Specifications

295g
28u
30′
18-20′
190 – 200ºC
41 cm
20 boxes

Qualities