Puerto Rico · Caribbean
Pan Sobao
Also known as Puerto rican soft bread
A soft, slightly sweet white bread that became Puerto Rico's everyday loaf under Spanish colonial baking traditions, dense enough for mayo-heavy sandwiches.
Method
Enriched Deck Oven
Hydration
65%
water to flour
Glycemic index
76
High GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 3
- crispiness
- 2
- chewiness
- 4
- aroma
- 5
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 52 g |
| of which sugars | 4 g |
| Fat | 4 g |
| Fiber | 1.8 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Soft dense crumb
- Thin pale crust
Typical ingredients
- Wheat Flour
- Milk
- Yeast
- Salt
- Sugar
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.