INGREDIENTS

Flour, water, apricots, sourdough, hazelnuts, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, cheese, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, chorizo, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, figs, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, lardons, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, raisins, sourdough, yeast, improver, salt, rosemary.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, walnuts, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, sunflower seeds, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

INGREDIENTS

Flour, water, cereals, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

INGREDIENTS

Flour, water, poppy, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

INGREDIENTS

Flour, Wine, water, rosette salami, walnut, olive oil, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

4-5 mins at 170-200°C.

PACKAGING