BAKE TO BASICS
Breads with no additives or preservatives. Honest communication.
CLEAN LABEL FOR ALL
![](https://www.okin.es/uploads/labels/harinas-integrales-b.png)
![](https://www.okin.es/uploads/labels/masa-madre-b.png)
SOURDOUGH
More flavour, easier to digest, better preservation, fine crust, resilient breadcrumb.
![](https://www.okin.es/uploads/labels/harinas-ecologicas-b.png)
ORGANIC FLOURS
Organic and sustainable agriculture.
![](https://www.okin.es/uploads/labels/larga-fermentacion-b.png)
DOUBLE FERMENTATION
More flavour, easier to digest, better preservation, fine crust, open structures, honeycomb texture.
![](https://www.okin.es/uploads/labels/harinas-integrales-b.png)
WHOLEWHEAT FLOUR
Provides minerals, fibre and vegetable fatty acids. Better nutritional values.
![](https://www.okin.es/uploads/labels/alta-hidratacion-b.png)
HIGH HYDRATION
Better preservation, easier to digest, elastic texture.
![](https://www.okin.es/uploads/labels/proteina-b.png)
![](https://www.okin.es/uploads/labels/horno-de-suela-b.png)
STONE BAKED OVEN
Stone baked, synonim of breads long fermentations.
![](https://www.okin.es/uploads/caracteristicas/VEGAN.png)
![](https://www.okin.es/uploads/caracteristicas/doblefermentacion copia.png)
![](https://www.okin.es/uploads/caracteristicas/Nutri-score-A.png)
![](https://www.okin.es/uploads/caracteristicas/cleanlabel.png)
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