NOVELTIES

Mini Cream 'Chucho' 30gr


Defrosting: 15 Minutes.
Stir in sugar or decorate to taste.

Nut's 40gr


Defrosting: 30 Minutes.
Fermentation: 105 Minutes H32°.
Baking: 13 - 15 Minutes at 190°.

Mini Mujiks 35gr


Defrosting: 30 minutes.
Baking: 18 - 20 minutes at 180°C.

Cicharrones Pastry 400gr


Defrosting: 30 Minuts.
Fermentation: 1 ½ - 2 Hours.
Baking: 12 Minuts at 180 º C.

Orange Azahar Pastry 400gr


Defrosting: 30 Minuts.
Fermentation: 1 ½ - 2 Hours.
Baking: 12 Minuts at 180 º C.


FAT CROISSANTS

Fat croissant 65gr


Fermentation: : 1 ½ - 2 hours.
Baking: 12 – 14 minutes at 180°C.

Fat croissant 85gr


Defrosting: 30 Minuts.
Fermentation: 1 ½ - 2 hours.
Baking: 13 to 15 Minuts at 180°C.

Fat croissant 100gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 14 to 16 Minutes at 180°C.


FILLED FAT CROISSANTS

Chocolate croissant 103gr (2 sticks)


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Bombon croissant 110gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

White chocolate croissant 110gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Bombon duo croissant 110gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Custard croissant 115gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

York & Cheese croissant 118gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Hot Dog croissant 108gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Porc crissant 105gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Tuna & tomatoe croissant 109gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.


MARGARINE CROISSANTS

Margarine croissant 65gr


Defrosting: 30 Minutes.
Fermentation: : 1 ½ - 2 hours.
Baking: 13 to 15 Minutes at 180°C.

Hotelery margarine croissant (straight) 45gr


Defrosting: 30 Minutes.
Fermentation: : 1 ½ - 2 hours.
Baking: 13 to 15 Minutes at 180°C.


ARTISANS

Margarine mini straight 25gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 180°C.

Fat mini straight 25gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 180°C.

Fat artisans 25gr


Defrosting: 30 Minuts.
Fermentation: 105 Minuts.
Baking: 12 to 13 Minuts at 190°C.

Margarine artisan 25gr


Defrosting: 30 Minuts.
Fermentation: 105 Minuts.
Baking: 12 to 13 Minuts at 190°C.


FILLED ARTISANS

Chocolate artisan 33gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Bombon artisan 32gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

White xocolate artisan 32gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Custard artisan 31gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

York & Cheese artisan 34gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Hot Dog artisan 37gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Porc artisan 31gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Bacon & date artisan 38gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Tuna & tomatoe artisan 31gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Cheese artisan 31gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.

Omelette artisan 38gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 Minutes at 190°C.


MICRO ARTISANS

Fat micro artisans 10gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 minutes at 190°C.

Custard micro artisans 13gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 minutes at 190°C.

Chocolate micro artisans 13gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 12 minutes at 190°C.


NAPOLITANAS

Chocolate napolitana 100gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 18 - 20 Minutes at 180°C.

Custard napolitana 100gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 18 - 20 Minutes at 180°C.

Chocolate mini napolitana 45gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 18 - 20 Minutes at 180°C.

Custard mini napolitana 45gr


Defrosting: 30 Minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 18 - 20 Minutes at 180°C.


MINI CHICS

Custard mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Chocolate mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Tuna & tomatoe mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

York & Cheese mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Bacon mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Pate & pepper mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Porc mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C

Cheese mini chic 20gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: 13 minutes at 190°C


MINI TRUNKS

Custard mini trunks 80gr


Defrosting: 30 Minuts.
Baking: 14 to 16 Minuts at 190°.

Chocolate mini trunks 80gr


Defrosting: 30 Minuts.
Baking: 14 to 16 Minuts at 190°.


PUFF PASTRY

Chocolate horseshoe 140gr


Defrosting: 30 Minuts.
Baking: 23 to 25 Minuts at 190°.

Custard horseshoe 140gr


Defrosting: 30 Minuts.
Baking: 23 to 25 Minuts at 190°.

Angel hair horseshoe 140gr


Defrosting: 30 Minuts.
Baking: 23 to 25 Minuts at 190°.

Apple pastry 150gr


Defrost till mass gets soft.
Baking 12 – 14 minutes at 180ºC.

Puff pastry plates 750gr


Defrost till mass gets soft.
Baking 12 – 14 minutes at 180ºC.

Puff pastry plates 1000gr


Defrost till mass gets soft.
Baking 12 – 14 minutes at 180ºC.

Palmier 110gr


Defrost till mass gets soft.
Baking 12 – 14 minutes at 180ºC.


ENSAIMADAS

Ensaimada 100gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Mini ensaimada 35gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Chocolate mini ensaimada 45gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Custard mini ensaimada 45gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Angel hair mini ensaimada 45gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Maxi Cream Ensaimada 510gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Maxi Angel hair Ensaimada 510gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Micro ensaimada


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Maxi Ensaimada Chocolate 510gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Ensaimada Cabello 100gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Ensaimada Cream 100gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.

Ensaimada Chocolate 100gr


Defrosting: 30 minutes.
Fermentation: 2 ½ - 3 horas.
Baking: 7–9 minutos a 210ºC.


SPONGE CAKE

Round spone cake 60gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: aprox 12 minutes a 180ºC.

Long sponge cake 40gr


Defrosting: 30 minutes.
Fermentation: 1 ½ - 2 hours.
Baking: aprox 12 minutes a 180ºC.


SPECIALTIES

Custard and raisins sneken 100gr


Defrosting: 30 minutos.
Fermentation: 1 ½ - 2 horas.
Baking: 18–20 minutos a 180ºC.

Mini sneken 35gr


Cocas of montseny 250gr


Bombon panuelo 100gr


Defrosting: 30 Minuts.
Baking: 20 to 23 Minuts at 190°.

Tuna patty 125gr


Defrosting: 30 Minuts.
Baking: 20 to 23 Minuts at 190°.

Multicereals artisan


Defrosting: 30 minutos
Fermentation: 1 ½ - 2 horas
Baking: 18–20 minutos a 180ºC

Multicereals crissant 65gr


Defrosting: 30 minutos
Fermentation: 1 ½ - 2 horas
Baking: 18–20 minutos a 180ºC


*All these times are approximate, depending on types of oven, fermentation cabinets, climatology and places where you work.