One of the main differences about Birba biscuits is that they are not made with powdered egg but rather with fresh eggs cracked by hand one by one. Just like at home. We only use fresh eggs from farms in Girona province.
Birba biscuits are made with authentic fresh cow butter. Birba’s factory is one of the few biscuit factories that use fresh butter to make its products.
Milk is a natural and traditional product which has been used since ancient times. It has high nutritional value and is one of the most complete foods. It provides minerals and vitamins such as calcium, potassium, phosphorus, vitamin A, C and B12.
Flour is a staple foodstuff that gives us energy thanks to its slow-absorption carbohydrate content. It is a key ingredient in making biscuits. The flour used at Birba is wheat flour (both refined and wholemeal) for use in biscuits and differs from the type used to make bread.
At Birba we use chocolate for coating and filling some of our varieties. The chocolate used at Birba is authentic dark chocolate with at least 60% cocoa. This type of chocolate is usually only used in confectionery.
Cacao nibs are bits of roasted natural cacao bean. They are very nutritious and healthy. A superfood with all the aroma of cacao, they are crunchy and have a delicious, intense and slightly bitter pure chocolate flavour.
The almonds we use at Birba are shelled sweet almonds from Catalonia, Valencia and the Balearic Islands. We use various types (Llargueta, Comunes, Soleta, Ferraduel, etc.) and sizes.
Birba biscuits use ‘negreta’ hazelnuts from Catalonia. They are bought raw and baked and roasted at Birba as if they were a biscuit. They are then shelled by hand leaving a little skin as it is very nutritious. Finally they are crushed and added to the biscuit dough as an ingredient.