Europastry releases its new developments in bread maintaining traditional manufacturing processes
Some of the new products are part of the premium bread product lines Saint Honoré and Gran Reserva.
Europastry, national leader and fourth worldwide operator of frozen dough, presents its new bread products, once again committed with traditional manufacturing processes.
The most noteworthy release is Alma Semiwholegrain Saint Honoré, a unique and highly honeycombed loaf, coated in golden and brown linseed, husked millet seed and red quinoa. Alma Semiwholegrain, which complements the Saint Honoré seeded bread range, is manufactured with natural ingredients and a unique sourdough; it follows the Saint Honoré manufacturing process, with long fermentation and resting times and stone oven baking, maintaining the commitment to artisanal traditional processes. This same process is used to manufacture the new Demi Cerealis Saint Honoré, perfect for gourmet sandwiches.. It is a bread roll with rounded ends, made from buckwheat flour and organic yeast, coated with chia and teff seeds, husked millet and golden linseed.
As for other news, we must highlight the Three Wheats Gran Reserva Loaf, with pointy edges and characterised by a mixture of flours: spelt, which provides freshness, and buckwheat and toasted rye for quality and intensity. This bread uses locally-sourced flour and beer sourdough, and undergoes the triple fermentation Gran Reserva process.
Lastly, Piccolino is the new bread roll released by Europastry. A unique piece made of flour, salt, milk, sugar and oil, brioche-style, but baked in a stone oven.
Jordi Caballero, Head of R&D of the Bread Division, highlighted that “these new releases confirm Europastry's commitment to innovation and artisanal manufacturing processes”.