CONVENTIONAL PRODUCTION

• Wheat flour. Selected flour is used with the suitable characteristics for a process of home-made elaboration.
• Wheat flour of the country. It is used a high percentage of this type of flour, a flour that contributes a typical flavour to the product.
• Barley flour. It is used to facilitate the process of manipulation and fermentation of the mass avoiding the use of additives or artificial raising agents.
• Malt extract. It is used for favouring the conservation and digestibility of the biscuit and avoids this way the use of preservatives or artificial additives.
• Butter. Animal fat. It gives a typical flavour to the biscuit and it also facilitates its conservation, without using flavourings and artificial preservatives.
• Virgin olive oil. Vegetable fat without cholesterol. It gives a typical flavour of the biscuit and it also facilitates its conservation, without using flavourings and artificial preservatives.
• Sea salt. Natural flavour intensifier.
• Soya lecithin IP. It is a natural product extracted from the soya; it is used like emulsifier and natural antioxidant, since it reduces the alteration of the fats and reinforces its flavour.
• Natural yeast. In the process of kneaded we use 20% of ‘mother’ mass fermented during 24h and this way we reduce to the minimum the use of yeasts.

ECOLOGICAL PRODUCTION

• Wheat flour of ecological production. It is used selected flour with the characteristics adapted for a process of home-made elaboration.
• Virgin olive oil of ecological production. Vegetable fat without cholesterol. It gives a typical flavour to the biscuit and it also facilitates its conservation, without using flavourings and artificial preservatives.
• Alga flour. In some varieties we use algae flour, contributing a very typical flavour and colour, as well as fibre, nutrients and minerals.
• Sea salt. Natural flavour intensifier.li>
• Soya lecithin IP. It is a natural product extracted from the soya; it is used like emulsifier and natural antioxidant, since it reduces the alteration of the fats and reinforces its flavour.
• Natural yeast. In the process of kneaded we use 20% of ‘mother’ mass fermented during 24h and this way we reduce to the minimum the use of yeasts.

This production is certified by the Regulatory Council of Galician Ecological Agriculture.