Meiga Round Bread

Stone oven

Long rest times

Source of fibre

Thanks to its high water content, the Galician cake remains crispy and tender for much longer. Ideal for slicing and for toast at breakfast.

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Technical data

Net weight

435 g


21 cm

Items per box

15 u

Boxes per pallet

28 boxes

Thawing time

45 min

Baking time

20-25 min

Baking temperature

180 ºC

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 very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.

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