The name ‘Polvorones de Estepa’ has traditionally been used to denote a type of Christmas confection, made in Estepa ‘Polvorones’ are baked dough pieces, obtained through mixing the following raw materials: wheat flour, lard, icing/powdered sugar, almonds, cinnamon and natural flavourings (lemon or vanilla), alternatively cloves may be used.
They are a toasted chestnut colour, fine-textured, soft and crunchy, firm on the outside and soft inside, with a slightly cracked surface and smooth on the palate. They are oblong in shape, with a covering of icing sugar on top, and are no more than 4 cm wide, 7 cm long and 2,5 cm high, weighing no more than 50 grams each.
Polvorones de Estepa’ must meet the following physico-chemical parameters:
- Moisture content: less than 7.5 %
- pH: less than 6.5.
Production / Processing method
‘Polvorones de Estepa’ are made using the following raw materials in the proportions indicated: wheat flour (40-50 %), lard (20-25 %), icing/powdered sugar (22-27 %), cinnamon (0,1-1 %), natural flavourings (0,01-1 %), cloves (0-1 %) and almonds (≥ 8 % for the traditional/almond variety and ≥ 15 % for the home-made variety).
The production process begins with the selection of the raw materials. After these have been suitably prepared, the mixture is kneaded and then cut into pieces for baking. The ‘Polvorones de Estepa’ are then cooled to lower their temperature to below 10 °C prior to packaging. Packaging must take place in the geographical area in order to safeguard the quality of the product, preventing it from drying out, becoming rancid or breaking owing to its fragility, etc.
The product is packaged individually just after being made, using one of the following methods:
- mechanically on the flow-pack line, in heat-sealed paper
- manually or mechanically, in tissue paper twisted on both sides.
Packaging must take place once the product has cooled, so as to preserve the physico-chemical and organoleptic characteristics.
Geography / Relief and climate
Estepa is a Spanish municipality in the province of Seville, located in the south-east of the province, in the comarca (county) of Sierra Sur, in the transitional area between the countryside, in the Baetic Depression, and the first spurs of the Sub-Baetic System.
Estepa's climate is Mediterranean, like the rest of the province. Rainfall comes in irregular bursts throughout the year, although there is a pronounced minimum in summer and a maximum in autumn and winter. Temperatures are fairly extreme, with large daytime and night-time differences, and an annual average of 17.5º C. Winters are cold. Summers are generally hot and dry, with highs around 36º C but fresh lows, hitting almost 17º C.
In terms of agriculture, the area is dedicated to olive growing.
Consejo Regulador IGP Mantecados de Estepa y Polvorones de Estepa
Avda. del Mantecado, 7 (Edificio Centro de Empresas) - 1ª planta - Principal Izquierda
41560 Estepa (Sevilla)
Tel.: (+ 34) 954 820 500
- Spanish Ministry of Agriculture
They are oblong in shape, with a covering of icing sugar on top.