Description: Cake made with natural yeast fermentation. Dough and leavening obtained with automated production systems and control. Cooking at differentiated temperature in the oven continuously. Natural cooling at room temperature and humidity.
Aspect/Taste: Low cylindrical form with typical domed, amber color (light brown) crust, straw yellow dough.
Weight: 1000 g e.
Smell/Texture: Soft, Fragrant, orange and raisin.
Package of cooking: in greased cellulose of straw Pergamin paper, uncolored and unprinted, with wavy bottom. Material suitable for contact with food as provided by DM 21 March 1973 and subsequent updates.
Bag: Polypropylene film – thickness 38 m. Material suitable for contact with food as provided by DM 21 March 1973 and subsequent updates.
Product made in accordance with D.Mi.A.P. the 22/07/05 on "Discipline and sale of bakery products".