Aragón Alimentos is an Association of Spanish Agrifood Companies who have joined together to offer their finest food & beverage through Alibaba.com.
Aragón is a region deeply specialized in agri-food production, not without reason, its most important sector both economically and socially. In the heart of the Ebro Valley and surrounded by mountains such as the Pyrenees, among the highest in Spain; the land that has been the birthplace of Goya, Buñuel and Ramón y Cajal, is also a land of gastronomic geniuses grouped under the name of Aragón Alimentos. For all these reasons, Aragón wants to share its "Gastronomic Secrets" with the entire world. ARAGON FOOD, SHARE THE SECRET.
INGREDIENTS WHEAT flour, water, sourdough (water and WHEAT flour), RYE flour, roasted SESAME, OAT and RYE flakes, BUCKWHEAT, brown and golden flaxseed, salt, yeast, BARLEY malt flour. May contain traces of SOY.
NUTRITIONAL VALUES (per 100 g) Energy value: 1185 kJ, 281 kcal Fats: 3.2 g ·Of which saturated: 0.6 g Carbohydrates: 49 g ·Of which sugars: 0.1 g Dietary Fibre: 7.1 g Protein: 10 g Salt: 1.3 g
DESCRIPTION Bread made with 4 cereals (wheat, rye, corn, and oats) and 4 seeds and grains (brown and golden flaxseed, roasted sesame and buckwheat). Given the high grain and seed content, these are left in soak for a long period. The combination of the selected ingredients and the long processes used give the product a different texture. The sourdough used is completely natural, and is prepared and maintained daily at our bakery. This sourdough is a fundamental element of the bread. Its natural enzymes and its microbiota, comprised preferably of lactic bacteria and wild yeasts, help to develop the volume of the bread and make it fluffy, and to generate aromatic components which characterise the product's flavour and aroma. It also means the amount of yeast can be reduced.
ORGANOLEPTIC CHARACTERISTICS Appearance: Elongated with rounded tips and 3 transverse cuts. Colour: Brown crumb, with darker hints of the different seeds. Roasted brown matte crust with flour sprinkled on the surface. Smell: Characteristic of bread, with toast cereal aromas. Taste: Characteristic of bread with hints of seeds. Texture: Fluffy, honeycomb crumb. Crispy crust.
Panetier is a brand of Rébola Group created with the aim of exportation. It is a company dedicated to the production, distribution and commercialization of bread and cakes, a quality reference in its sector in Spain. We are bakers since 1902.
Currently we have a powerful service center, 3 production plants, a retail chain with 38 points of sale at national level, our own R + D + I department, and a permanent training school for our own and franchised personnel
Our philosophy is based on three principles: respect for tradition and artisan processes, use of selected raw materials and response to the demands of customers.
We elaborate one of the best sourdough of the world, we are pioneers and recognized for developing a mother mass with 26 years old and 100% free of additives. Our mass is the first Spanish mother mass of crop deposited in the World Mass Library Mother: The Center for Bread Flavor (Saint Vith - Belgium).
Unique with CNTA homologation in Europe. SLOW BAKING: Our Slow Baking is certified by the National Food Center (CNTA) as 100% free of additives, thus becoming the only European bakery brand to achieve it.
Certificate of the Quality Management System: AENOR certifies that we have a quality management system in accordance with ISO 9001: 2015