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Our careful production process

All our bakery products are created in accordance with careful processes, from the use of the best raw materials and strict observance of proving times, to the moment they come out of the oven. Only in that way can we create bread with an aroma and flavour true to the baking tradition. This has been our hallmark and has set us apart since the creation of our brand.
 
 

Tips and recipes

Bread and baked goods are versatile products that, with a little creativity, make it possible to come up with some surprising and fun recipes. You can play with colours, textures and flavours as far as your imagination will take you.

What's more, because bread is a healthy food, combined with other balanced ingredients, it makes quick, easy and healthy snacks or dinners.

Surprise friends and family with an easy and creative dinner!
Tips and recipes
 
RECIPES FROM CHEF JORDI CRUZ
  • • Anchovies and Avocado coque with CINCO ESPIGAS sesame flûte with tomato
    Anchovies and Avocado coque with CINCO ESPIGAS sesame flûte with tomato
    Anchovies and Avocado coque with CINCO ESPIGAS sesame flûte with tomato
    Ingredients
    - Ripe avocado
    - Jellied tomato water reduction
    - Cantabrian anchovies
    - Low-water, thick-skinned long-storage tomatoes, (round)
    - Fresh bread crumbs
    - Arbequina oil
    - Salt
     
    Method
    Cut the avocado into thin slices and place them in a canal shape. Fill with the tomato pulp dressed with Arbequina oil, salt and a grating of pepper. Add angel hair made from shredding the jellied tomato water reduction.
    Open and the sesame flûte and fill with tomato, oil and salt. Lay on the anchovy cut into 2-cm. pieces.
    Finish with the tomato water jelled with agar-agar and grated like angel hair, and dress with a bit of oil.
     
  • • Burrata coca with black olives, tomatoes, parmesan and olive-oil-dressed rocket
    Burrata coca with black olives, tomatoes, parmesan and olive-oil-dressed rocket
    Burrata coca with black olives, tomatoes, parmesan and olive-oil-dressed rocket
    Ingredients
    - Buffalo mozzarella
    - Mascarpone
    - Arbequina olive oil
    - Cherry tomatoes
    - Dried and minced black olives
    - Parmesan cheese
    - Rocket leaves
    - Salt
     
    Method
    Tear the mozzarella with your fingers, add the mascarpone to a saucepan and melt it over a water bath. Dress the shredded mozzarella with the mascarpone and olive oil.
    Blanch the cherry tomatoes for 2-3 seconds in boiling water, cool in an ice water bath and peel. Dress with salt, pepper, sugar and oil and arrange them separate on a heat-proof tray. Dry them at 95ºC for one hour without moisture to enhance their flavour without denaturing them excessively.
    Dress the focaccia with the olive oil, then add the mozzarella and the tomatoes.
    Top with rocket leaves, parmesan shavings and black olive dust.
     
  • • Cádiz-style pork rind, dried tomato, black olive and lemon sandwich
    Cádiz-style pork rind, dried tomato, black olive and lemon sandwich
    Cádiz-style pork rind, dried tomato, black olive and lemon sandwich
    Ingredients
    - Minced and dehydrated black olives
    - Cádiz-style pork rinds
    - Good-sized cherry tomatoes
    - Salt
    - Sugar
    - Black pepper
    - Lemon
    - Olive oil
    - Finely julienned scallion
     
    Method
    Cut the pork rinds into thin slices and dress lightly with oil.
    Peel the tomatoes and dress with oil, salt, pepper and a pinch of sugar. Dry them at 100ºC until they are dried, with a strong but not denatured flavour.
    Toast the bread over the fire and then top with the dry tomatoes.
    Top with the pork rinds and finish with a bit of oil, some dried black olives and thing slices of dressed scallion.
     
  • • De la Vera cured Wagyu sandwich
    De la Vera cured Wagyu sandwich
    De la Vera cured Wagyu sandwich
    Ingredients
    - Wagyu cured beef with De la Vera smoked paprika
    - Ripe tomatoes
    - Cherry tomatoes
    - Arbequina olive oil
    - Sugar, salt and pepper
     
    Method
    Blanch the cherry and ripe tomatoes in boiling water for 2-3 seconds, cool in an ice-water bath and peel.
    Dress the cherry tomatoes with salt, pepper, sugar and oil and arrange them separately on a heat-proof tray.
    Dry them at 95ºC for one hour without moisture to enhance their flavour without denaturing them excessively.
    Remove the inside of the ripe tomato and reserve for another uses. Chop the flesh and dress with salt and olive oil.
    Toast the bread lightly and then top with the diced and dried tomatoes. Finish with thing slices of cured Wagyu and a little oil.
     
  • • Iberian finger meat, tomato comfit, Padron peppers and mortar-and-pestle alioli sandwich
    Iberian finger meat, tomato comfit, Padron peppers and mortar-and-pestle alioli sandwich
    Iberian finger meat, tomato comfit, Padron peppers and mortar-and-pestle alioli sandwich
    Ingredients
    - Lightly cured Iberian finger meat comfit
    - Padron peppers
    - Cherry tomatoes
    - Salt, sugar
    - Pepper
    - Olive oil
    - Blanched garlic cloves
     
    Method
    Fire-grill the Iberian pork finger meat and the Padron peppers. Dress lightly with oil
    Peel the tomatoes and dress with oil, salt, pepper and a pinch of sugar. Dry them at 100ºC for one hour until they are dried, with a strong but not denatured flavour.
    Toast the bread over the fire and then top with the dry tomatoes. Divide up the Iberian finger meat and roasted peppers.
    Finish with an alioli made with good olive oil and the blanched garlic made in with a mortar and pestle.
     
  • • Olive capriccio with cod prepared as "Esqueixada"
    Olive capriccio with cod prepared as
    Olive capriccio with cod prepared as "Esqueixada"
    Ingredients
    - Desalted cod loin
    - Red and green pepper
    - Scallion and garlic
    - Curly endive
    - Dried black olive powder
    - Romesco sauce
    - Long-storage variety tomatoes (low water, thick-skinned pear type)
    - Arbequina olive oil and salt
     
    Method
    Cut and cover the vegetables with olive oil and salt. Vacuum pack or put them into an airtight jar and let them sit a couple of days for the oil take on the flavour of the vegetables.
    Marinate the pieces of cod in the vegetable-flavoured oil for 6 to 12hours. This operation gives a better result of done using a vacuum pack.
    Spread the bread with the tomato, dress with the salt and the vegetable oil.
    Add three bits of cod with a dab of Romesco sauce, finish with the endive salad dressed with Maldon sea salt, black olive dust and the vegetable oil.
     
  • • Onion bread with tuna belly, endive salad and black olives
    Onion bread with tuna belly, endive salad and black olives
    Onion bread with tuna belly, endive salad and black olives
    Ingredients
    - Tuna or bonito belly
    - Black Greek olives, with pits
    - Curly endive
    - Scallion
    - Mild olive oil
    - Long-storage variety tomatoes (low water, thick-skinned)
    - Salt
     
    Method
    Cut the scallion in julienne and cook it slowly in scant oil until very tender.
    Crush the olives with the help of a knife and remove the pits. Cut them into julienne and place them in a 50º C oven until they're dry, mince them with a knife and set aside away from any moisture.
    Spread the middle of the onion minicapriccio with the tomato, dress with oil and salt, top with the poached scallion and then the tuna belly, trying to keep it in one piece.
    Add the endive with salt, oil and the black olive dust.
     
  • • Raw and cooked mushroom sandwich with Comté cheese, walnuts and rocket
    Raw and cooked mushroom sandwich with Comté cheese, walnuts and rocket
    Raw and cooked mushroom sandwich with Comté cheese, walnuts and rocket
    Ingredients
    - Fresh mushrooms
    - Sautéed seasonal wild mushrooms
    - Pancetta comfit
    - Comté cheese, aged 2 years
    - Rocket leaves
    - Walnuts
    - Salt crystals
    - Walnut oil
     
    Method
    Cut the fresh mushrooms into very clean thin slices and arrange them in a canal shape.
    Sautee the wild mushrooms with the pancetta, fill the mushroom canal with the mixture, then top with the lightly toasted bread.
    Finish with some sautéed mushrooms, chopped walnuts, Comté cheese flakes and thread on some walnut oil.
     
  • • Steak Tartar sandwich
    Steak Tartar sandwich
    Steak Tartar sandwich
    Ingredients
    - Knife-chopped veal steak
    - Egg yolk
    - Herbed mustard
    - Young cucumber with blossom
    - Pot of foie gras
    - Mustard greens and other fresh herbs
    - Shallot
    - Pickles
    - Capers
     
    Method
    Cook the egg yolk using the water bath at 62 ºC (very low) for 3-4 min without setting it. Season with Worcestershire sauce, Tabasco sauce and oil.
    Season the meat with the shallot, minced capers and the pickle, shape a piece with the meat, flash-grill only to colour and bring to room temperature.
    Cream together one part foie gras with one part mustard.
    With a piece of toast as the base, add a little mustard sauce and the flash-grilled meat, dress with the egg yolk sauce, a teaspoon of mustard cream and finish with the fresh herbs seasoned with salt and oil.
     
  • • Walnut minicapriccio with blue cheese, cider-spiked apple compote and fresh herbs
    Walnut minicapriccio with blue cheese, cider-spiked apple compote and fresh herbs
    Walnut minicapriccio with blue cheese, cider-spiked apple compote and fresh herbs
    Ingredients
    - Golden Delicious apple
    - Sugar
    - Cider
    - Blue cheese
    - Walnuts
    - Walnut oil
    - Fresh herbs
     
    Method
    Caramelise a little sugar in a saucepan. When it has a nice caramel colour, add a good amount of cider and let the sugar dissolve and the alcohol in the cider evaporate.
    Add the peeled, de-seeded apples and let it cook until the mixture dries. Set aside a few bits of diced apple and puree rest with a hand blender.
    Cut open the minicapriccio and add a few bit of apple, blue cheese and chopped walnuts, a bit of applesauce and finish with the salad of fresh herbs with walnut oil and some flakes of salt.
     
BELLSOLÀ RECIPES IDEAS
  • • "Three Tombs" sandwich, 4th runner-up at SANDWICHFORUM 2010
    "Three Tombs" sandwich, 4th runner-up at SANDWICHFORUM 2010
    Ingredients
    - Spanish omelette made with "monalisa" variety potatoes
    - One organic egg
    - Black sausage and lard
    - Onion comfit
    - One half-green-half-red pepper, grilled
    - Gruyere cheese
    - Green sauce
     
    Method
    Cut the focaccia in half and spread the two sides with the green sauce (parsley blended with a little oil and mayonnaise). On the bottom half, lay the Spanish omelette and black sausage, top with the red and green pepper and the onion comfit. Salt, then add the Gruyere cheese, cut thin. Cover and present in three pieces on the plate for easy eating.
     
  • • Corn solette with burger + goat cheese + mesclun mango chutney
    Corn solette with burger + goat cheese + mesclun mango chutney
    Corn solette with burger + goat cheese + mesclun mango chutney
    Ingredients
    - Hamburger
    - Goat cheese
    - Mesclun
    - Mango chutney
     
    Method
    Unleash your imagination and create your perfect burger
     
  • • Corn solette with salmon + endive + tartar sauce + mesclun + grilled salmon roe
    Corn solette with salmon + endive + tartar sauce + mesclun + grilled salmon roe
    Corn solette with salmon + endive + tartar sauce + mesclun + grilled salmon roe
    Ingredients
    - Salmon
    - Endive
    - Tartar sauce
    - Mesclun
    - Salmon roe
     
    Method
    Because there's no reason that good can't be healthy, enjoy this gourmet solette.
     
  • • Foccacia with goat cheese and raisins
    Foccacia with goat cheese and raisins
    Foccacia with goat cheese and raisins
    Ingredients
    - Rocket
    - Goat cheese
    - Raisins
     
    Method
    Cut the 100 g Foccacia 100g in half. Now, cover the bottom with a thin layer of rocket. Next, cutting some slices of goat cheese and decorate on top with a few raisins. Lastly, close the roll and enjoy a different and tasty sandwich.

    Tip: once you've put the sandwich together, heat it up on the grill or in the sandwich toaster.
     
  • • Light sandwich
    Light sandwich
    Light sandwich
    Ingredients
    - Olive Oil
    - Endive
    - Boiled ham
    - Low-fat cheese
     
    Method
    Cut the 65 g chef's roll in half. Next, spread the bread with a little olive oil. Now, arrange the endive to cover the bottom, and then place first the ham and finally the low-fat cheese on top. Finish up by closing the roll and you've made a delicious low-fat sandwich.
     
  • • Montadito of Spanish omelette and red pepper, and Montadito of cheese and anchovies
    Montadito of Spanish omelette and red pepper, and Montadito of cheese and anchovies
    Montadito of Spanish omelette and red pepper, and Montadito of cheese and anchovies
    Ingredients
    - Montadito I:
    - Spanish omelette
    - Red peppers

    - Montadito II:
    - Curly leaf lettuce
    - Manchego cheese
    - Anchovies
     
    Method
    For Montadito I, cut the bread in half , add a layer of omelette and top with a piece of roasted red pepper.
    Montadito II consists of covering the bottom of the bread with curly leaf lettuce and topping it with Manchego cheese and anchovies. Add a splash of olive oil.

    With these two ideas combined with our Montadito 52g and your imagination, you'll come up with some great sandwiches.
     
  • • Multi-grain solette + baby pilchards + mesclun + chopped olives, capers and red pepper
    Multi-grain solette + baby pilchards + mesclun + chopped olives, capers and red pepper
    Multi-grain solette + baby pilchards + mesclun + chopped olives, capers and red pepper
    Ingredients
    - Baby pilchards
    - Mesclun
    - Chopped olives
    - Capers
    - Red pepper
     
    Method
    A cool combination that contributes fibre (grains) and protein (dark fish)
     
  • • Multi-grain solette with sausage + honey + Maó cheese
    Multi-grain solette with sausage + honey + Maó cheese
    Multi-grain solette with sausage + honey + Maó cheese
    Ingredients
    - Sausage (sobrassada, if possible)
    - Honey
    - Maó cheese
     
    Method
    Try this delicious traditional combo from Menorca.
     
  • • Olive solette with sliced tomato + mozzarella + basil + olive paté
    Olive solette with sliced tomato + mozzarella + basil + olive paté
    Olive solette with sliced tomato + mozzarella + basil + olive paté
    Ingredients
    - Sliced tomato
    - Mozzarella
    - Basil
    - Olive paté
     
    Method
    A traditional tasty and nutritious Italian combo
     
  • • Olive solette with tuna belly + Piquillo peppers
    Olive solette with tuna belly + Piquillo peppers
    Olive solette with tuna belly + Piquillo peppers
    Ingredients
    - Tuna belly
    - Piquillo peppers
     
    Method
    Tuna belly has a more intense, fine and delicate flavour
     
  • • Sesame solette with aubergine escalivada + cheese + walnuts
    Sesame solette with aubergine escalivada + cheese + walnuts
    Sesame solette with aubergine escalivada + cheese + walnuts
    Ingredients
    - Aubergine escalivada
    - Cheese
    - Walnuts
     
    Method
    Remember that walnuts provide large amounts of fibre, carbohydrates and protein, vitamins and minerals
     
  • • Sesame solette with grilled chicken breast + mild mustard + green pepper and onion escalivada
    Sesame solette with grilled chicken breast + mild mustard + green pepper and onion escalivada
    Sesame solette with grilled chicken breast + mild mustard + green pepper and onion escalivada
    Ingredients
    - Grilled chicken breast
    - Mild mustard
    - Green pepper
    - Onion escalivada
     
    Method
    Suitable for everyone, and delicious if heated in the oven before serving
     
  • • Tomato solette with country ham + brie
    Tomato solette with country ham + brie
    Tomato solette with country ham + brie
    Ingredients
    - Country jam
    - Brie
     
    Method
    Lay on a slice of ham, add brie and heat in the oven for two minutes to serve hot
     
  • • Tomato solette with sautéed asparagus + tomato comfit + fried egg
    Tomato solette with sautéed asparagus + tomato comfit + fried egg
    Tomato solette with sautéed asparagus + tomato comfit + fried egg
    Ingredients
    - Asparagus
    - Tomato comfit
    - Egg
     
    Method
    Make the sandwich, adding the fried egg at the last moment
     
  • • Vegetable croissant
    Vegetable croissant
    Vegetable croissant
    Ingredients
    - Egg
    - Lettuce
    - Tomato
    - Boiled ham
    - Mayonnaise
     
    Method
    Chop the lettuce and tomatoes. Split the croissants in half and spread with a little mayonnaise, add the lettuce and tomatoes, cover with the slice of ham and finish with two slices of hard-boiled egg. Cover with the other half of the croissant and enjoy.
     
 

Health and nutrition

Bread is one of humankind's oldest foods, and has been part of our diet since 8,000 CE. Over so many years, bread has evolved and become more sophisticated, despite continuing to be a basic part of our diet.
There are different kinds of flours: refine white, whole wheat, spelt, rye...they all give different organoleptic and nutritional properties, allowing us to create different varieties to satisfy different segments of our customers and different consumption times. Bread made with white flour is fluffy and has a mild flavour. Wholegrain flour comes from the entire grain, without extracting the bran or germ; it produces denser, more granular breads. Rye flour, very popular in Nordic countries, is becomingly increasingly popular in Spain when mixed with other flours because of its beneficial health properties.

The secret to the quality of our products is always choosing quality flours, rich in protein and gluten, which will allow us to give the dough a slow fermentation.
Health and nutrition
BREAD AND HEALTH

Bread is important source of carbohydrates and also provides a number of proteins that are important for health. Consuming 200 g of bread a day helps to cover the needs for vitamins and fibre that regulate our bodies. Therefore, consuming low amounts of bread can lead to an unbalanced diet.

Bellsolà is taking part in the "Bread every day" campaign, an initiative promoted by the entire Spanish bread-making industry through the INCERHPAN professional organisation, aimed at stopping and reversing the decline in the consumption of this food that is a staple in a balanced and healthy diet.

Source: http://pancadadia.es
Health and nutrition
 

 
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