Premium bread made with 100% whole wheat flour and sourdough, including 12% whole wheat sourdough in the recipe. Made with natural ingredients, slow fermentation, and baked on a stone hearth for an authentic result.
In the pH 4.8 range, fermentation is primarily driven by sourdough, ensuring a pH ≤ 4.8 in compliance with current regulations, while delivering a unique flavor and aroma.
Products made with whole grain flour. Contains the germ (which provides antioxidants and phytonutrients), the endosperm (which provides protein and starch) and the bran (source of fiber, vitamins and minerals).
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.
Breads made with Our Own 100% Natural Sourdough, which gives our breads a characteristic taste. Sourdough is the natural ferment that has been used for centuries to make bread.
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.
