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BRUSSETS - CRUTONS - BREAD - BREAD - DAKOS

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     _cc781905-5cde-3194-bb3b-136bad5cf58d bb3b-136bad5cf58d_           Всички ВИСОКОКАЧЕСТВЕНИ TASTY  breads, dried and baked again, cut into 

small slices and smeared with olive oil and spices can turn into delicious bruschettas or croutons.

With different recipes for toppings on crispy, double-baked thin slices of bread (bruschettas)  

we can design very appetizing, tasty and impressive snacks for breakfast, light lunch or dinner.

Click on the right photo for technology and recipes for BRUSSELS 

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BREADMAKERS and DAKOS are special dough (bakery products) according to special recipes, double baked,

with traditional characteristic taste and technology, with very high durability and healthy properties.

Below ALMA LIBRE, offers several recipes and applications. 

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HERE, expect a new recipe for bruschettas and rusks

MEDITERRANEAN BREADMAKERS

Double-baked rusks with yellow durum wheat flour,

extra virgin olive oil and anise. With natural yeast.

CORN BREAD

Double baked rusks with WHOLE yellow durum wheat flour STARENIO, fine corn flour PRIMA, extra virgin olive oil and anise.

With natural yeast

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WHOLE GRAIN DRYERS

Double-baked rusks with whole-grain AFRICANA flour and durum wheat flour LIMNOS, with extra virgin olive oil. With natural yeast.

DAKOS from BARLEY "Crete"

Double-baked rusks with wholemeal BARLEY flour and wholemeal durum wheat flour CARVELI, with extra virgin olive oil and NATURAL YEAST

HORN BREAD

Double-baked rusks with wholemeal WHEAT flour and wholemeal locust bean flour, with extra virgin olive oil and NATURAL YEAST

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