That is a Spanish muffin,
and what are the characteristics of our recipe.
This baked product is characterized by the sponginess and softness that are present throughout all its life, lasting from 5-6 months after production. The main ingredients used to make them are:
- Sugar.
- Flour.
- Fresh egg.
- Vegetable oil.
Our “formula” was created by Antonio Heras Arazo, Aragonese pastry chef during the winter of 1955.
Our secret is the quality of our Standard raw materials and native of Aragón, for example the special wheat milling.
During the production process, we respect the apropiate rest periods before adding the ingredients at each stage.
Once the dough is ready, the product is cooked for 19 minutes, being absolutely respectful to the processing method used originally.
The quality of our magdalenas is achieved thanks to 4 factors:
- Ingredients used.
- The proportion of them.
- Humidity of 22% re ected in the spongeness and brightness appealing of the product.
- Our Aw control ensures total product quality and safety of avoiding the appearance of mould.
