PAN DE MIGA
We produce a spongy and artisanal bread for a market who works with individual sandwiches and canapes, and who was looking for a size and thickness quite different from the main sheet
EMPANADA DOUGH
The secret of the empanada dough, as the bread dough, is to sustain the way to produce a milion of discs without giving up the artisanal process of the begining.
Empanada's dough
The secret of our empanada's dough remains in manufacturing a million of discs without giving up the original artisanal process, always following the same slogan: IMAGINATION AND QUALITY
Flaky empanada
Without changing its ingredients, depending on how we treat the dough, we obtain flaky dough, criolla and pascualina
PANES SABORIZADOS
The bread is not only the "filling support", but a basic compound of the sandwich. We are pioneer in producing different flavours and colours of Pan de Miga.
Tomato, carrots, spinach, roasted malt, 5 cereals, wholewheat, poppy seeds and other author bread as "Ras el Hanout", with ten Moroccan spices, and other personalized bread suggested by our costumers.
Pan de Miga
Years of tests, the best source materials and costumers who prioritize the quality and creativity, has led us to produce the best "Pan de Miga" of Europe, with a characteristic flexibility and sponginess.
Bread for triple
A flexibility and sponginess that allows cutting the bread to a thickness of 7mm, slices of 27cm broad, perfect for filling and rolling them
Tramezzini bread
We produce a fluffy and artisanal italian tramezzini bread for a target that works individual sandwiches and canapes and was looking for a different format and thickness to the typical 27x27 cm for triple sandwiches.
