Mexico Β· North America
Telera
A flat, oval Mexican roll scored with two parallel lines, softer and less crusty than bolillo, the traditional bread for a torta sandwich.
Method
Deck Oven
Hydration
65%
water to flour
Glycemic index
76
High GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 4
- chewiness
- 4
- aroma
- 5
- moistness
- 6
Scale 0β10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 52 g |
| of which sugars | 1 g |
| Fat | 2.8 g |
| Fiber | 2 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Two-scored flat oval
- Soft pale crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.