This bread expands the range with a more intense flavour proposal, while maintaining the essence of the Tiernecito family: very soft, tender and fluffy breads.
Made with 51% rye, it features a darker colour both inside and out, a soft, airy crumb and a very thin crust that makes it easy to eat. Its flavour is deeper, with a slight acidic profile characteristic of rye, offering a more distinctive experience without losing its light texture.
With an individual format and “thaw and serve” preparation, it is a practical option that makes it possible to expand the bread roll offering with more character, ideal for bakeries, supermarkets, foodservice, catering and events, responding to the consumer trend for breads with greater nutritional value and variety without increasing operational complexity.
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.
Products already finished. Ready to consume only with a few minutes of thawing
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
