Professional area

Professional area

Professional area

Professional area

Welcome to slow-rise bread

Fermentation is the key to good bread. Fermentation occurs when dough is left to rest under special temperature and humidity conditions that, together with time, is going to give us a fluffier dough and better organoleptic characteristics. Long fermentation produces a better aroma and flavour in the bread, a better hole structure, and makes it last longer in good conditions.
At Bellsolà all pre-cooked bread, even our white bread, has a very, very slow fermentation process, unique to Bellsolà, and something that has characterised us and set us part from the very beginning of the company. In addition, our range of pre-cooked country and ciabatta breads undergoes multiple fermentation processes before and after shaping the dough, which is how we get that unique and authentic traditional result.

Welcome to slow-rise bread

Best practices manual

Our products' quality is accompanied by the proper handling of the equipment used during production. How it's stored, handled, and arranged on the trays for cooking are key processes for its obtaining a high-quality product, both in appearance and taste.

Finally, a nice decoration and presentation in the point of sale are key to attracting consumers and increasing rotation.

Below, we offer a few general tips good for most of our products. If you'd like information on a particular product, contact us and our technical service will gladly get in contact with you.

TEMPERATURE The product should be kept at -18º C without ever breaking the cold chain. We advise against storing any products outside of the freezer. Puff pastry can hold until the next day, and the rest of the baked good and bread should be used immediately after thawing.

BAGS The product should always be kept in the plastic bag to prevent dehydration of the product (if we don't, the product will end up with "freezer burn") (See Figure 1).

Boxes cannot be in direct contact with the ground for product hygiene and storage reasons (circulation of cold air).

STACKED BOXES Avoid stacking too many boxes which could cause damage to their contents.


STORAGE OF COOKED PRODUCT It is not advisable to cold store the cooked product. The only storage advice in this case is keep the product away from air currents because these could dry it out.


PRODUCT CHECK: Before beginning, ensure that the product to be used is in good conditions (expiry date, freezing, etc.).

ADHERE TO THE THAWING TIME: Avoid sudden changes in temperature involving passing the frozen product directly to fermentation or cooking.


Trays must be clean in order to place the products on them.
For baked goods, use flat Teflon or baking-paper-lined trays. This is very convenient and clean, since you can just wipe it with a clean paper towel and it's ready to be used again.

Never place pieces large and small pieces on the same trays because they have different cooking and rising times. Don't do it with different kinds of dough, either.

Lay the pieces on the trays by filling up the space as efficiently as possible, but don't forget how big the finished pieces will be, and make sure they don't touch each other. Pieces that need to rise have to be placed further apart; puff pastry rises upwards, so you can put it closer together on the tray.

Start by placing the products that have to rise and continue with those that don't. While the first are rising, you can be preparing, decorating and cooking the other ones. This way, we leverage our down time.

Best practices manual

Demonstration video

Bellsolà bread is exceptional, made with top-quality flours and sourdough and a long, slow rising process that produces a more flavourful bread with more aroma that lasts longer.

Our baked goods are the result of careful production process that uses the finest raw materials and abundant fillings which add up to top-quality, flavourful baked goods.

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