Mediterranean Traditional Bread

Long rest times

Source of fibre

Triple fermentation

Made with a mixture of wheat and rye flours, triple fermentation and slow, uniform baking. Its crust is floury and it has an aroma, texture and traditional flavour that bring to mind the bread we've always known.

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Technical data

Net weight

265 g


41 cm

Items per box

24 u

Boxes per pallet

30 boxes

Thawing time

30 min

Baking time

18-20 min

Baking temperature

180 ºC

Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.

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