A high-strength flour specially designed to withstand the most demanding processes, such as the preparation of “*panes de cristal”, “*ensaïmadas”, or butter brioches with sourdough. It is also the perfect flour for making “*Torteles de Reyes” or “*Cocas de San Juan”, either fresh or frozen raw. Additionally, it allows the production of croissants with natural sourdough, whether prepared fresh, cold-proofed for 24 or 48 hours, or frozen.
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– * Panes de Cristal: Light, crispy bread with an airy crumb and thin crust, made with highly hydrated dough.
– * Ensaïmadas: A traditional Mallorcan pastry with a soft, spiral-shaped texture, made with fermented dough and lard.
– * Tortel de Reyes: A ring-shaped brioche enjoyed on Epiphany (January 6th), decorated with candied fruit and often filled with cream or marzipan. It traditionally contains a hidden surprise and a bean.
– * Coca de Sant Joan: A traditional Catalan pastry enjoyed on the night of Sant Joan (June 23rd), typically topped with candied fruit and pine nuts. It can be plain or filled with cream or marzipan.