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Regueifa de Ul

Regueifa de Ul GI

Description: The regueifa de Ul is a traditional, sweet bread, with a rounded shape, obtained manually through a ball molded until it has an opening roughly in the middle, with a soft crust and crumb with medium-sized alveoli. The entire process is carried out in a traditional way, with the regueifas being cooked in wood ovens.
It can be lightly dusted with sugar on the top side. Usually this happens only on special festive occasions (Christmas, Easter, popular festivals, etc.)
"Regueifinhas" can also be prepared, identical to the Regueifa de Ul, except for the proportionally reduced dimensions.
Pão de Ul - Pada de Ul

Pão de Ul GI - Pada de Ul GI

Description: Ul bread/Ul pada is a traditional wheat bread, in the shape of a "pada", obtained manually by joining two small rounded pieces of dough; when two padas, in the shape of a coarse square, are joined, it is said that a "row" has been formed. Ul bread/Ul bread is a well-cooked, homogeneous coloured bread, with a floury appearance, without shine, with little salt and absence of unpleasant colours, aromas and flavours. It has a slightly hard and not very crunchy crust, firm, with a crispy-white color and a white crumb, soft and not very elastic with medium-sized cells, distributed homogeneously. The home is little marked and not very thick, if the bread is less cooked, thicker if the bread is more cooked. It has a pleasant, bread-like odor and a pleasant taste, little salty and little bitter. UL bread retains these sensory characteristics for 8 to 12 hours after baking, but can be consumed beyond that period. It can also be produced in a smaller format, called "padinhas".

Canoco de Ul

Canoco de Ul

Description: The "canoco de Ul" is a traditional wheat bread, produced with wheat flour type 80 (bran and wheat roll), with an oval shape, with a flat base, sometimes with a chamfer on the soft crust and a crumb with small alveoli. The crust is firm, a little harder than the interior and medium roughness and the core is crisp-white, soft and firm, with small cells, distributed homogeneously. Ul's canoco is a well-baked, dull, lightly floured, toasted-white color, darker, if well cooked. It has a pleasant odor, like cereal bread and a pleasant taste, not very salty and moderately bitter. UL canoco retains these sensory characteristics for 8 to 12 hours after cooking, but may be consumed beyond this period.

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