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Crispy texture and delicious flavor, baked with fresh curd and achira starch.
The starch from achira, a plant of South American origin that thrives in tropical mountainous climates, is used to make multiple bakery products such as bread, arepas, sponge cake, custard, pasta and the famous biscuits from the department of Huila, which have been traditional in the country for several generations.
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Crispy texture and delicious flavor, baked with fresh curd and achira starch.
The starch from achira, a plant of South American origin that thrives in tropical mountainous climates, is used to make multiple bakery products such as bread, arepas, sponge cake, custard, pasta and the famous biscuits from the department of Huila, which have been traditional in the country for several generations.
