The Buckwheat Mini Loaf combines buckwheat, rye and sesame in a mini format that brings together all the character of a traditional country loaf.
Baked in a stone hearth oven, it stands out for its rustic, crispy crust, firm crumb and artisan appearance, adding a distinctive touch to the bread offering. Its combination of premium ingredients and source of fibre claim makes it an option that aligns with current consumer trends.
A versatile choice, ideal for both foodservice and retail, bringing variety, character and added value to the table and the shelf.
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.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
