Types of dough
- Details
- Category: Panadería
- Written by Super User
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Baguette
A soft bread, with a fine crust, golden, and spongy crumb; a very pleasant aroma and flavour combining perfectly with all types of dishes and food.
Chapata (ciabatta)
A rectangular bread with a consistent crust and darker crumb, large, uneven alveolate, made in a long process of fermentation and stone-baked pre-cooking.
Baton
A bread responding to the latest market tendencies, long, narrow, rustic in appearance. Its floured crust is finer and crisper than the traditional ciabatta because of its consistent crumb and less alveolate.
Galician
This bread has a soft and crispy crust, pointed ends and two floured top cut. Its alveolate crumb, unmistakeable flavour and good conservation continue to convince consumers, who have made it one of the most sought-after regional breads.
Peasant
An elongated rustic variety with an attractive, floured crust crossed by shallow top cuts. Its spongy crumb always remains fresh because of the double fermentation of the production process. An ideal bread to maintain and care for health, the first variety with iodised salt launched in the market.
Payesa
A fine, elongated breadstick with an intense Mediterranean flavour responding to the latest tendencies in breadmaking. Easy to eat because of its fine, crispy crust containing fresh, aromatic crumb obtained in a careful process, faithfully reproducing artisan double-fermentation breadmaking and cooked on trays in a convection oven.
Berlys Alimentación specializes in the manufacture and sale of baked bread, pastries and frozen pastries.