Take Away
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The perfect sandwich, crispy texture.
The perfect sandwich, crispy texture.
TYPENeutralWEIGHT63G/UnitFORMAT23 x5Length / ø -
The perfect sandwich.
The perfect sandwich.
TYPENeutralWEIGHT120G/UnitFORMAT48 x4Length / ø -
The perfect sandwich, with crispy, flavourful grains.
The perfect sandwich, with crispy, flavourful grains.
TYPEWhole-grainWEIGHT75G/UnitFORMAT22 x5Length / ø -
Crunchy and aromatic cereals.
Crunchy and aromatic cereals.
TYPEWhole-grainWEIGHT170G/UnitFORMAT47 x4Length / ø -
Novedad
Exploring a new texture
Exploring a new texture
TYPENeutralWEIGHT35G/UnitFORMAT6 x6Round -
Delicate, versatile, soft and crispy
Delicate, versatile, soft and crispy
TYPENeutralWEIGHT190G/UnitFORMAT10 x10Square -
Novedad
Tradition with a spicy touch
Tradition with a spicy touch
TYPEAromaticWEIGHT35G/UnitFORMAT6 x6Round -
Symbiosis of flavours and textures.
Symbiosis of flavours and textures.
TYPENeutralWEIGHT280G/UnitFORMAT45 x15Length / ø -
Acid intense flavour
Acid intense flavour
TYPENeutralWEIGHT180G/UnitFORMAT11 x11Round -
The perfect base for your creations.
The perfect base for your creations.
TYPENeutralWEIGHT250G/UnitFORMAT30 x15Length / ø -
Aromatic soft texture, with a spicy touch.
Aromatic soft texture, with a spicy touch.
TYPENeutralWEIGHT90G/UnitFORMAT21 x7Length / ø -
Novedad
Fine crust and milk inside.
Fine crust and milk inside.
TYPENeutralWEIGHT500G/UnitFORMAT10 x24Length / ø -
Novedad
Massala of spices
Massala of spices
TYPENeutralWEIGHT35G/UnitFORMAT6 x6Round -
Novedad
Surprising smell, intense green colour
Surprising smell, intense green colour
TYPENeutralWEIGHT35G/UnitFORMAT6 x6Round -
Versatility with a spicy touch.
Versatility with a spicy touch.
TYPENeutralWEIGHT1 100G/UnitFORMAT36 x24Length / ø -
Novedad
The homage to French brioche.
The homage to French brioche.
TYPENeutralWEIGHT225G/UnitFORMAT10 x10Square -
Amalgam of sensations.
Amalgam of sensations.
TYPEWhole-grainWEIGHT650G/UnitFORMAT24 x10Square -
Low tide, essence of the sea.
Low tide, essence of the sea.
TYPEAromaticWEIGHT350G/UnitFORMAT45 x15Length / ø -
Two rustic bread slices prepared to be toasted
Two rustic bread slices prepared to be toasted
TYPENeutralWEIGHT50G/UnitFORMAT15 x7Heigh / ø -
High calorie content, pure energy.
High calorie content, pure energy.
TYPEAromaticWEIGHT750G/UnitFORMAT24 x10Square -
Bread with bouquet.
Bread with bouquet.
TYPEAromaticWEIGHT350G/UnitFORMAT10 x10Square -
Soft, airy and agile
Soft, airy and agile
TYPENeutralWEIGHT13G/UnitFORMAT6 x6Round -
Childhood memories.
Childhood memories.
TYPEAromaticWEIGHT290G/UnitFORMAT10 x10Square -
Soft, airy and agile
Soft, airy and agile
TYPENeutralWEIGHT55G/UnitFORMAT10 x10Round -
Soft, airy and agile.
Soft, airy and agile.
TYPENeutralWEIGHT55G/UnitFORMAT20 x6Length / ø -
Essential scents.
Essential scents.
TYPENeutralWEIGHT800G/UnitFORMAT48 x13Length / ø
More information
Quality and a job well done are the most important things to us. We offer the perfect balance between quality, service and professionalism. We achieve quality by using highly select raw materials (poached onion, sunflower seeds, poppy seeds, olives, etc.) and drawing from our creativity when devising our artisan recipes in order to enhance the organoleptic qualities of bread, such as its presentation, which is extremely important today. Our internal organisation allows us to merge artisan processes with state-of-the-art technologies in order to delight and satisfy our clients day after day, and in turn to shatter the negative image of prebaked bread.
All Triticum breads follow a highly elaborate manufacturing process with large amounts of ecological flour, stone-ground flour and natural rising. The breads are given a long time to rise (48 hours) while resting on linen fabric. They are baked in a deck oven, thus achieving a better bloom and a spectacular base. Their reddish bubbles contrast with the alveolate crumb, and their crispiness exceeds all expectations.
Defrosting. Defrosting is very important with prebaked bread because it is necessary in order for the bread to retain all its organoleptic properties once it is baked, including crispiness, scent and texture. If a prebaked bread is not defrosted and instead is baked directly after being taken out of the freezer, its interior moisture (as a frozen product) will migrate towards the outer crust. Therefore, it is a product that starts with a crust but it quickly becomes moist, stripping the crust of its crispiness. This can be avoided by defrosting the product, and since it is usually handled in high-temperature areas like kitchens, the defrosting does not take too long.
Baking. First the oven should be pre-heated, and then the product should be baked at the temperature and for the amount of time indicated. If some percentage of moisture can be added to the oven, we recommend 10% to 15% so the bread dries out considerably less. The bread should be baked in a ventilated oven which has previously rested at its baking temperature, and the bread should not be placed inside it as soon as the recommended temperature has been reached, because if it is the temperature will drop quickly as soon as the oven door is opened and the bread placed inside, and it will be very difficult to raise it again, leading the product to dry out excessively. As a general rule, it is very important for the bread to be baked on a wire rack instead of on a baking sheet because the air circulation is not homogenous and it would yield bread that is soft inside. With the wire rack, we get a regular crust and colour all over the piece, both on top and beneath, rendering it much more palatable.
Cooling. Once baked, it is important to let the product cool down, that is, to let the heat from inside the product escape so the crust achieves the perfect texture. If the product rests on a surface that is flat or not porous, condensation creates moisture and this moisture is conveyed to the bread, softening it. Therefore, it is very important for the bread to cool on a wire rack. Once the breads have reached room temperature, they can be placed in an airtight place; they should not be anywhere with a draft because they could dry out excessively.
Sight - Caramel-coloured, very golden, almost reddish, with small bubbles.
Taste - Intense, very noticeable flavour with lactic acid.
Smell - Strong scents, from neutral to aromatic.
Sound - Always forgotten: the ever-important crispness.
Touch - Outer texture of the crust is fine and crispy; inner texture of the crumb is moist and soft.