Slower and much better!

On the international trade show Sial in Paris, Roncadin will present the result of two years of research and testing in the laboratory: an extraordinary new recipe, made from dough left to leaven for 24 hours at a controlled temperature. A unique recipe, fragrant, with a rounded flavor and a crispy exterior, but at the same time very soft inside produced with a completely new production process, which increases the leavening time to a total of 24 hours: the enzymes contained in the dough have more time to break down proteins, increasing the overall amount of amino acids and glucose.

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