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373:, in 2004. An organization of bakery producers was created. Initially, the convocation brought together 18 local bakers, seven of which finally formed the Antequera Pro-Mollete Association. By 2019, only two companies were members of the association: Mollete San Roque and
488:"Reglamento de Ejecución (UE) 2020/1710 de la Comisión de 10 de noviembre de 2020 por el que se inscribe un nombre en el Registro de Denominaciones de Origen Protegidas y de Indicaciones Geográficas Protegidas ["Mollete de Antequera" (IGP)]"
75:, and a soft crumb that easily crumbles, the result of a hydrated and lightly kneaded dough and a slow baking. The mollete de Antequera is one of the typical breads of Andalusia, the main feature of the
366:
83:
50:
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means 'tender bread', also called panis tenellus ('delicate bread'), and referred to bread with a white and very spongy crumb, achieved through a short baking. It is a cognate of "
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This bread is baked just enough so that it is not raw. A short baking time ensures that the crumb will be moist and fluffy. In fact, instead of allowing the freshly baked
542:
Diccionario Español Latino-Arabico: en que siguiendo el diccionario abreviado de la
Academia se ponen las correspondencias latinas y arabes, .... E - O
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is the main food of the traditional
Andalusian breakfast, and of other daily Antequera meals. One way of tasting it is by spreading it with
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180), water, salt and yeast or sourdough. It is usually made with refined flour, which guarantees a refined white bread. However, sometimes
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is soft, floured, cream-colored and not at all crunchy. As for the crumb, it is tight, very spongy and moist, with a tiny and regular
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to cool to room temperature, some bakers prefer to subject them to a sudden drop in temperature until they are frozen (using a
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347:. It is a versatile bread that combines with jams, cheese and honey, sausages, smoked meats, sardines, pâtés, etc. In the
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because it is a tender loaf. It is quite flat and has a round or oblong form, slightly irregular. Its
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and candies. During the carnival in this town, the ceremony of the "burning of the sardine" (or '
353:(2014), it is recommended to toast the mollete to obtain its maximum flavor, as it enhances its
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and other newspapers that they were being excluded from the association and the IGP seal.
8:
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Balasch i Blanch, Enric; Ruiz, Yolanda (2014). "Panes de España: Mollete de
Antequera".
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639:"Expediente de la Indicación Geográfica Protegida (I.G.P.) "Mollete de Antequera""
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669:"Recorrido y Horario de la Cabalgata de Reyes Magos de Antequera 2022"
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List of
Andalusian food and drink products with protected status
29:, seasoned with olive oil and salt or sugar, is the traditional
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46:
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564:
Primer diccionario general etimológico de la lengua española
16:
Protected
Geographical Indication from Antequera, Andalusia.
210:
154:. The same etymological origin can be found in the Catalan
19:
266:
138:, sometimes kneaded with milk, and also used to refer to
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as: "any bread that is spongy and muelle ('tender')". In
461:"Reglamento de Ejecución (UE) 2020/1710 de la Comisión"
53:. There are a multitude of breads under the same name "
251:), thus preventing the crumb from continuing to bake.
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265:because of its small size. It is also considered a
213:. The production process consists of seven phases:
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728:
695:"Batalla por la marca del mollete de Antequera"
98:The first mention of mollete is already in the
566:(in Spanish). Tip. Alvarez Hermanos. pp.
343:, a savory pork lard, red in color due to the
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191:
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306:is a symbol of Antequera's identity. In the
209:are also produced, i.e. the flour contains
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439:(in Spanish). Susaeta. pp. 194–195.
178:'), as well as in the Spanish adjective "
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196:is made with low-strength wheat flour (~
71:is characterized by a white and floured
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369:was initiated under the impetus of the
314:are thrown from the floats, as well as
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104:of 1492, in which it is defined by
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731:"Mollete: la amabilidad hecha pan"
729:López Iturriaga, M. (2017-02-06).
516:"Mollete: la amabilidad hecha pan"
466:Diario Oficial de la Unión Europea
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14:
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628:(found in the Spanish Knowledge).
613:Diccionario de la lengua española
591:Diccionario de la lengua española
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514:Ediciones El, País (2017-02-06).
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84:Protected Geographical Indication
624:This paragraph is an excerpt of
217:integration of the ingredients (
49:, that has a seal of protection
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544:(in Spanish). Sancha. pp.
673:CofradiasTv: Andalucía Cofrade
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377:. The other bakeries, such as
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142:of inferior quality. However,
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693:Sánchez, Nacho (2019-11-10).
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331:As previously mentioned, the
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182:" ('soft, easy to break').
10:
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310:(January 5), thousands of
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101:Diccionario latino-español
540:Cañes, Francisco (1787).
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771:Geographical indications
675:(in Spanish). 2021-12-30
496:(in Spanish). 2020-11-10
469:(in Spanish). 2020-11-10
437:El pan. Atlas ilustrado
355:organoleptic properties
350:Atlas ilustrado del pan
604:Real Academia Española
582:Real Academia Española
562:Bárcia, Roque (1880).
371:Antequera City Council
367:European certification
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224:division of the dough,
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90:on November 10, 2020.
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41:is a typical bread of
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322:burial of the sardine
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166:') and in the French
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334:mollete de Antequera
193:mollete de Antequera
146:are more typical of
77:Andalusian breakfast
68:mollete de Antequera
39:mollete de Antequera
31:Andalusian breakfast
259:It is considered a
766:Andalusian cuisine
647:Junta de Andalucía
385:denounced through
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776:Yeast breads
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739:(in Spanish)
736:El Comidista
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186:Elaboration
152:Extremadura
136:Old Castile
59:Extremadura
755:Categories
743:2022-03-22
712:2022-03-17
679:2022-03-17
654:2021-12-26
526:2021-11-07
500:2021-03-17
473:2021-12-27
412:References
317:mantecados
128:made with
65:. But the
761:Antequera
707:1134-6582
262:panecillo
227:rounding,
148:Andalusia
43:Andalusia
395:See also
312:molletes
245:molletes
233:molding,
219:kneading
206:molletes
172:mollette
144:molletes
23:Toasted
699:El País
587:molleta
520:El País
493:EUR-Lex
388:El País
379:Padepan
345:paprika
326:mollete
304:mollete
290:Mollete
281:Culture
239:baking.
120:molleta
106:Nebrija
86:by the
63:America
55:mollete
26:mollete
705:
609:mollar
443:
180:mollar
176:bodigo
168:mollet
94:Origin
642:(PDF)
275:pores
271:crust
202:brown
160:molló
156:molla
122:", a
110:Latin
73:crust
47:Spain
703:ISSN
441:ISBN
302:The
211:bran
190:The
164:miga
150:and
61:and
37:The
607:. «
585:. «
568:801
546:468
381:or
328:".
267:bun
170:or
158:or
51:IGP
757::
733:.
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671:.
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554:^
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419:^
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221:),
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198:W
33:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
