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Bimbo Bakeries USA's story began in 1994, when Grupo Bimbo – Mexico's largest baking company, with operations in 21 countries – purchased La Hacienda, a California-based tortilla company. Bimbo Bakeries USA then entered the U.S. bread market in 1997 with the acquisition of Pacific Pride Bakeries of San Diego.
Grupo Bimbo began operations in Mexico City [10] on December 2, 1945, with Panificación Bimbo, S.A. as the official name. [11] The company started with 34 employees, [12] selling cellophane -wrapped large and small white loaf bread, rye bread, and toast bread. [13] Lorenzo Servitje Sendra, José T. Mata, Jaime Sendra Grimau, Jaime Jorba Sendra ...
The mollete de Antequera is a typical bread of Andalusia, Spain, that has a seal of protection IGP. There are a multitude of breads under the same name "mollete" in Andalusia, Extremadura and America. But the mollete de Antequera is characterized by a white and floured crust, and a soft crumb that easily crumbles, the result of a hydrated and ...
small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
Sevillian. bollo. Bollo ( Spanish pronunciation: [boʝo]) is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. [1] It is a white bread, thin crust and bregada dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 ...
Bread in Spain. Sobado bread, also called candeal or bregado. Migas, a traditional Spanish dish of humble origins, whose main ingredient is "old" bread (stale bread) Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of ...
In Spain, telera is a typical bread from the area of Córdoba (in Andalusia ). Includes ~ W 130 wheat flour, sourdough, water, salt and yeast. [2] Its peculiar shape, which resembles a montera (the traditional hat of a torero ), [3] is the result of the deep marks ( greña) that are made, generally two, and diagonally along the piece.
Ensaïmada. The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm in Catalan, which gives the pastry its name.