About the product: The corn flour dough is made of dehydrated corn. Thanks to its beneficial properties of corn flour, the limited presence of gluten, the pita bread made of corn flour is extremely light for the stomach, with a sweet and pleasant taste at dinner.

About the company: The story of Achaiki Pita, starts back in 1981, baking daily fresh Greek pitas for souvlaki. Based in Patra, Achaiki Pita is a unique industrial yet traditional baking factory for Greek pitas in Peloponnese. In 2016 Achaikis’ Pitas activities, were transferred in new modern premises, with cutting edge production processes and technological equipment, resulting in direct increased volume of pita bread production, as well as a greater focus on customer satisfaction in quality,
ingredient combination and flexibility in pita sizes and shapes. Achaiki pita focuses on quality in all aspects of the bread making process. Since 2008 production is filtered through the scrutiny of tight controls through the nomination of the official certification of HACCP.  As part of tradition, handmade production processes are followed through in detail, whilst modern industrial equipment support the basic creation of dough at primary stages. We supply greek pitas and bread creations through a strong network of partners and supermarket chains. In 2016 our new industrial site makes us confident for our new pita bread entries, handmade properties, traditional methods and pure taste.  A taste of tradition. We believe in our aim and we achieve it: we give a breadth of life to dough”

(Greek: πίτες καλαμποκιού)

Shipping note: This is a frozen product. Including it in your order makes the order possible to be delivered (and subscribed) only in the destinations mentioned in our Shipping page.

Achaiki - Griekse Maïs Pita Broodjes (Vegan) - 10st / 900g

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Ingrédients

Ingrédients : farine de blé, farine de maïs 30%, levure, sel, émulsifiants (mono et diglycérides d'acides gras), colorant alimentaire naturel :e100(curcumine) conservateur (e282,e200). le produit contient du gluten.