DIAMOND CRYSTAL BREAD®

Pan de Cristal Diamante

PRODUCT SIZES



PULGA

WEIGHT: 30 GRS OF PASTE
HEIGHT: 3,5/4 CMS – DIAMETER: 7/8 CMS
pulga


FLAUTA

WEIGHT: 60 GRS OF PASTE
LENGHT: 21/23 CMS – WIDTH: 6 CMS
pcd-flauta


DOS PALMOS

WEIGHT: 200 GRS OF PASTE
LENGHT: 38/40 CMS – WIDTH:10/11 CMS
pcd-dos-palmos

SENSORY CHARACTERISTICS


COLOR: GOLDEN, WHITE CRUMB.
TASTE AND SMELL: TYPICAL OF FRESH BREAD.
TEXTURE: CRISPY AND LIGHTWEIGHT.

THE DIAMOND CRYSTAL BREAD is patented and produced exclusively by CONCEPT-PA. The totally handcrafted process produces a really thin crusted bread, almost transparent and very crispy. The crumb is really tender with larger alveolus than any other product on the market. The large alveolus and thin crust make this product truly exclusive.

PRODUCT EXPIRATION: 1 YEAR AFTER THE PRODUCTION DATE


INSTRUCTIONS


DEFROST: IT IS NOT NECESSARY TO DEFROST THE PRODUCT BEFORE USE, BUT THE COOKING TIME COULD BE REDUCED BY THAWING THE BREAD FOR 5 MINUTES BEFORE COOKING.
BAKING:
– OVEN:
. PULGA: PREHEAT THE OVEN AT 200ºC-210ºC AND BAKE FOR 5-6 MINUTES.
. FLAUTA: PREHEAT THE OVEN AT 200ºC-210ºC AND BAKE FOR 6-8 MINUTES.
. DOS PALMOS: PREHEAT THE OVEN AT 200ºC-210ºC AND BAKE FOR 8-10 MINUTES.
– SALAMANDER OVEN: CUT THE PIECE OF BREAD LENGHT WAYS WITH A BREAD KNIFE, TOAST THE BREAD, CRUST SIDE UP FOR 4-5 MINUTES
APPROX. CONSIDER THAT THE UPPER PART OF THE BREAD WILL BE TOASTED FASTER THAN THE LOWER PART BECAUSE THE CRUST IS
THINNER.

USING RECOMMENDATIONS


THE ONE AND ONLY DIAMOND CRYSTAL BREAD. EXTREMELY THIN CRUST WITH A EXCEPTIONALLY LOW DENSITY CRUMB, ITS SHOWING AND TEXTURE ARE AMAZING.ITS MAIN FEATURES OF DIFFERENTIATION RESIDE IN THE FACT THAT THE BREAD IS VERY LIGHTWEIGHT.
THE LARGE ALVEOLUS OF ITS CRUMB PROVIDES A UNIQUE LIGHTWEIGHT. ITS NEUTRAL TASTE OPTIMIZE THE FLAVOURS OF A GOOD OLIVE OIL OR A GOOD TOMATO (PREFERABLY SOFT FRESH)
CRYSTAL BREAD IS THE BEST CHOICE OF SUPPORT FOR HAM, DELI, CHEESE, PASTA, ANCHOVIES, ETC.

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