The bread from Alfacar is unique. It is traditional bread made of flour, natural dough fermented during baking, spring water from the Fuente Grande, yeast and salt.
Good fermentation requires humidity, the correct pH and a balanced temperature. This is the stage which needs expertise and know how. It takes a minimum of 2.5 – 4 hours to bake the artisan bread, from mixing the ingredients to it being perfectly baked.
The GI Pan de Alfacar includes the production area of the Alfacar and Víznar.
The bread has the following sizes:
- ‘Bollos’ (rolls) weigh 250g; the handmade ‘tetas’ are smaller than that.
- The crusty ‘roscos’ weigh 250g.
- The larger ‘roscas’ weigh 500g.
- The ‘hogazas’ (large round loaves) weigh 250g, 500g or 1kg.
More information: www.pandealfacar.es