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The Italian bakers adopted Spanish sobado bread and created its own delicacies, such as coppia ferrarese. Even in the Maghreb there is a bread derived from candeal called pain espagnole. Instead, what in Italy is called pan di Spagna ("Spanish bread") refers to the sponge cake, which according to Italian tradition was made by a baker in Spain. [35]
The mollete de Antequera is made with low-strength wheat flour (~W180), water, salt and yeast or sourdough. It is usually made with refined flour, which guarantees a refined white bread. However, sometimes brown molletes are also produced, i.e. the flour contains bran. [11] The production process consists of seven phases: [1]
The candeal, bregada or sobada dough is a traditional bread dough from Spain. Their names refer to the kneading process (sobar or bregar la masa, "to knead strongly the dough"). It contains flour, water, sourdough, salt and little yeast. [2] The dough is made with the help of a machine with two cylinders called sobadora or bregadora.
Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019. [1]
Europe’s next big IPO is a €1.5-billion Spanish family business that makes the bread for Starbucks and Pret A Manger Prarthana Prakash October 7, 2024 at 7:20 AM
Telera (Spanish bread) This page was last edited on 28 January 2022, at 23:37 (UTC). Text is available under the Creative Commons Attribution-ShareAlike ...
Córdoba telera Telera. In Spain, telera is a bread from the area of Córdoba (in Andalusia).Includes ~W130 wheat flour, sourdough, water, salt and yeast. [1] Its peculiar shape, which resembles a montera (the traditional hat of a torero), [2] is the result of the deep marks (greña) that are made, generally two, and diagonally along the piece.
The bocadillo (lit. ' small bite ') or bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. . Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece o