Traditional Meiga Bocata

Stone oven

An appealing bread with pointed ends made in a stone oven with all the spirit and tradition of Galician bread-making.

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Technical data

Net weight

130 g


25 cm

Items per box

50 u

Boxes per pallet

28 boxes

Thawing time

12-15 min

Baking time

10-12 min

Baking temperature

180 ºC

Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.

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