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Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast , merienda , or dinner . The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French ...
A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). [2] The most common crunchy topping flavors being chocolate, vanilla, and strawberry. [ 3 ]
Pan de coco – Philippine sweet bread; Pan de muerto – Mexican pastry; Pan de regla – Philippine bread with a red bread pudding filling; Pan de Pascua – Chilean cake associated with Christmas; Pan dulce – General name for a wide variety of Hispanic pastries [23] Pandoro – Italian sweet bread [24] Panettone – Italian yeasted cake [25]
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The most common breads sold are still basic white breads for sandwiches and other meals. These are made with a simple flour dough with only a little salt and/or sugar for flavoring. [2] These include españolas, bolos, pan de agua, violines, estribos, cuernos, pan de mesa, virotes, juiles, pambazos and teleras. [9]
Mexican breads, pan dulce Cochinitos de piloncillo , also known as marranitos , cochinitos and puerquitos (all meaning "little pigs" in Spanish ), are a typical Mexican sweet bread ( pan dulce ) made with " piloncillo "—a type of sweetener made from sugar cane .
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Gandour (Arabic: غندور) is a food processing company founded in Beirut, Lebanon in 1857, with headquarters in Jeddah, Saudi Arabia.. A manufacturer of confectioneries like hard-boiled candies, [3] the company started industrial level production in 1912, before expanding its operations to Saudi Arabia in 1956.