Showing all 10 results

Lard triangle base

Ref: 21031

Triangular base made with croissant dough and pork lard to be shaped and proofed to your liking.

Specifications

85g
120u
1,30 – 1,45 h
14-16′
180 – 190ºC
56 boxes
No

Type of fat

Margarine triangle base

Ref: 01032

Triangular base made with croissant dough and margarine to be shaped and proofed to your liking.

Specifications

85g
120u
1,30 – 1,45 h
14-16′
180 – 190ºC
56 boxes
No

Qualities

Type of fat

Pizza ball

Ref: 01946

White pizza dough made with olive oil. Make your own authentic Italian pizzas by proofing the dough to a greater or lesser extent according to your desired dough thickness.

Specifications

145g
60u
1,30 h
8′
220ºC
88 boxes

Qualities

Bun butter in bag

Ref: 01301

Ready-made muffin dough inside a pastry bag for shaping your creations with no fuss. Achieve uniform flavor and texture in a shorter time.

Specifications

1500g
8u
170 – 180ºC
48 boxes

Type of fat

Butter puff pastry plate

Ref: 01229

Rectangular base made with puff pastry dough and butter.

Specifications

800g
12u
30′
24-26′
180 – 190ºC
56 boxes
No

Qualities

Type of fat

Puff pastry plate

Ref: 01211

Rectangular base made with puff pastry dough and margarine.

Specifications

800g
12u
30′
24-26′
180 – 190ºC
56 boxes
No

Qualities

Type of fat

Maxi puff pastry plate

Ref: 01222

Rectangular base made with puff pastry dough and margarine which allows improved layer preparation.

Specifications

1kg
9u
30′
24-26′
180 – 190ºC
56 boxes
No

Qualities

Type of fat

Margarine “Montserratina”

Ref: 01006

Rectangular base made with croissant dough and margarine to be decorated and proofed to your liking.

Specifications

100g
80u
30′
14-16′
180 – 190ºC
80 boxes
No

Type of fat

Pizza plate

Ref: 11939

Classic rectangular pizza dough to be sold in individual pieces. Proof to obtain a thin or thick dough according to your preference.

Specifications

400g
20u
45′ (fina)

2h (gruesa)

15′
180 – 190ºC
64 boxes

Qualities

Type of fat

Source of fibre pizza plate

Ref: 01932

Rectangular dough made with flour and wheat bran.

Specifications

400g
20u
45′ (fina)

2h (gruesa)

15′
180-190ºC
80 boxes

Qualities

TYpe of fat